Pistachio Chocolate Bread Pudding
Hawaiian rolls layered and baked in a custard with pistachio cream and chocolate chips Topped with whipped cream, pistachios, and chocolate!
Servings 8 servings
Ingredients
- 24 oz Hawaiian Rolls
- ¾ + ⅓ cup Pistachio Cream (separated)
- ¾ cup Semisweet Chocolate Chips
- 5 Large Eggs
- ¾ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Kosher Salt
- 1 ½ tsp Vanilla Extract
- 2 cups AltaDena Whole Milk
- 1 cup AltaDena Heavy Cream
- 3 tbsp Raw Sugar
- Whipped Cream (for serving)
- ⅓ cup Chocolate Shavings
- ⅓ cup Chopped Pistachios
Instructions
- Preheat the oven to 350˚F.
- Remove the Hawaiian rolls from their packaging. Keeping the rolls connected, slice them in half so that the top and bottom layers are separated. Spread ¾ cup of the pistachio cream all over the bottom layer. Place the layer of top buns back on top. Cut the rolls into 1 inch cubes (cut each individual roll into quarters).
- Add half of the bread cubes into a greased 9x13 inch baking dish. Drizzle the remaining ⅓ cup of pistachio cream over top. If your pistachio cream is too stiff, microwave it for about 15-20 seconds or until it loosens. Sprinkle half of the chocolate chips on top. Layer on the remaining bread cubes and sprinkle on the rest of the chocolate chips.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, cinnamon, kosher salt, and vanilla extract together until well combined. Then mix in the AltaDena milk and heavy cream. Slowly pour the custard all over the bread.
- Sprinkle the raw sugar all over top. Bake it in the oven for 55-65 minutes. The top should be crisp and browned and the inside should have absorbed all of the custard. Let it sit for 20 minutes before serving. Serve with whipped cream and top with a sprinkle of chocolate shavings and chopped pistachios