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Key Lime Bread Pudding




Source of Recipe


WKRG
Key Lime Bread Pudding


http://www.wkrg.com/images/scaled/media/news8/11-18-2010_recipe-200x0.jpg


5 stale yeast rolls
6 eggs
2 cups half and half
1 tsp vanilla extract
1 cup powdered sugar
1/2 cup sugar
1 cup graham cracker crumbs
1/2 cup butter, melted
8 egg yolks
3 (14 ounce) cans sweetened condensed milk
1/4 cup key lime juice
1. Slice rolls in half. Arrange in a large shallow container and set aside.
Combine 6 eggs, half and half, vanilla, and powdered sugar in a large mixing bowl
Beat at med speed until blended. Pour mixture over rolls and allow to stand approx 20 mins
2. While rolls are soaking, combine sugar and graham cracker crumbs in a medium bowl. Add melted butter and stir until mixture thoroughly combined. Set aside
3. Place soaked roll halves on a greased baking sheet. Bake at 524 degrees for 10 min or until lightly browned. Transfer rolls into a gresed 8 x 12 inch baking pan. Set aside
4. While rolls bake, beat egg yolks in a large bowl at medium speed. Add sweetened condensed milk, beating until combined. Slowly stir in key lime juice. Pour mixture over rolls in baking dish. Top evenly with graham cracker crumb mixture. Bake at 375 for 12 minutes. Allow to cool, then chill 8 hrs. Cut into squares to serve. Garnish with a key lime slice, if desired
Also delicious served warm