Ocean Roll Bread Pudding Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Generously butter a 9x9-inch (or similar 8x8) baking dish or spray with baking spray and set aside.

Tear the day-old dinner rolls into roughly 1–2-inch pieces and place them in a large mixing bowl. If rolls are very fresh and soft, toast pieces on a sheet pan at 325°F for 8–10 minutes until just firm but not browned.

In a medium bowl, whisk together the eggs and granulated sugar until combined and slightly pale, about 30 seconds.

Whisk in the whole milk, 1 cup heavy cream, vanilla extract, sea salt, and orange zest (if using) until thoroughly combined.

Pour the custard over the torn roll pieces in the large bowl. Gently press the bread down with a spatula or your hands so the pieces begin to absorb the liquid. Let sit for 10–15 minutes to fully soak, pressing occasionally to ensure even absorption.

While the bread soaks, mix the melted butter with 1 tablespoon granulated sugar. Toss the flaked coconut, chopped dried apricots/golden raisins, and white chocolate chips with the butter-sugar mixture so the add-ins are evenly coated.

Fold the coated add-ins into the soaked bread/custard mixture until evenly distributed. Scrape the mixture into the prepared baking dish, spreading it to an even layer. Sprinkle the top lightly with the additional 1 tablespoon granulated sugar to create a subtle crust as it bakes.

Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the top is golden, puffed slightly, and a knife inserted into the center comes out mostly clean with just a few moist crumbs attached. If the top browns too quickly, tent loosely with foil after 20–25 minutes.

Remove from oven and allow to rest for 10–15 minutes. The pudding will continue to set as it cools.

While the pudding rests, make a quick caramel-style sauce: in a small saucepan over medium heat melt 1 tablespoon butter with 1 tablespoon light brown sugar, stirring until sugar dissolves and mixture begins to bubble gently (about 2 minutes).

Carefully stir in 1/4 cup heavy cream and continue cooking for another 1–2 minutes until the sauce is smooth and slightly thickened. Remove from heat and stir in 1/4 teaspoon fine sea salt. Taste and adjust salt or sweetness if desired.

Drizzle the warm sauce over individual portions of the bread pudding just before serving. Garnish with toasted coconut flakes, a light dusting of powdered sugar, and fresh mint leaves if desired.