4. Bread Pudding

Banana Cream Sweet Rolls


  • 2/3 cup (184g) whole milk, warmed in microwave for about 30 seconds
  • 5 tablespoons granulated sugar, divided
  • 2 teaspoons active dry yeast
  • 2 large eggs, room temperature
  • 2¾ cups (344g) all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup (1 stick, 113g) unsalted butter, cut into 1-inch pieces, room temperature
  • ½ tablespoon unsalted butter, melted


  • 1 box (3.4 ounces) instant vanilla pudding
  • 2 cups (490g) milk
  • ⅓ cup (67g) light brown sugar
  • 3 medium bananas, diced (approximately 1½ cups)
  • 10 vanilla wafers, crushed (approximately ⅓ cup)


  • ¼ cup (½ stick, 57g) butter, softened
  • 1 ounce cream cheese, softened
  • ½ teaspoon vanilla
  • ¾ cup (94g) confectioners’ sugar
  • 2-3 tablespoons milk, or as needed for desired consistency, room temperature


  • 5 vanilla wafers, crushed for topping
  • 1 medium banana, sliced for topping


  1. In a medium bowl, combine the warmed milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
  2. In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, flour, and salt. Add the milk mixture. With the mixer running on low, add butter, 1 piece at a time, blending well between additions.
  3. Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
  4. Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
  5. Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
  6. When ready, punch the dough, turn it out onto a floured surface, and roll it into a 10×15-inch rectangle (it should be about ¼-inch thick).


  1. In a medium bowl combine the pudding powder with milk and beat with a hand mixer on medium until thickened. (You could also use a whisk if you don’t have a hand mixer.)
  2. Spread 1 cup of the pudding mixture over the dough. (You will have extra pudding to enjoy later!) Sprinkle evenly with brown sugar and then top with the diced bananas and crushed cookies.


  1. Roll the dough into a log starting on the long edge.
  2. Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9×13-inch baking pan. Let rise in a warm place until double (about an hour).
  3. When ready, preheat the oven to 350°F.
  4. Bake the rolls for 25-30 minutes.
  5. Remove the rolls from the oven and let them cool for 5 minutes.


  1. While the rolls cool, in a medium bowl, mix together the butter, cream cheese, vanilla, confectioners’ sugar, and 2 tablespoons milk. Add more milk if necessary to thin the glaze. Drizzle the glaze over the warm rolls.


  1. Top with crushed vanilla wafers and banana slices, and serve.

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