Mixed Berry Cheesecake Bread Pudding

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Ingredients

1 package Kings Hawaiian Sweet Dinner Rolls
1 small package raspberries
1 small package blackberries
1 small package blueberries

Milk/egg mixture

3 cups milk
4 eggs
2 tbsp melted butter
1/2 cup maple syrup
1 tsp cinnamon
pinch of salt

Cheesecake mixture

1 package cream cheese
2 tbsp sugar
2 tsps lemon juice

Instructions

Assembly

In a medium bowl, whisk the milk, eggs, melted butter, maple syrup, cinnamon, and salt until well combined. Set aside.
In a small bowl, mix the cream cheese, sugar, and lemon until smooth. Set aside.
Spray your baking dish with cooking spray.
Tear half the rolls into pieces and cover the bottom of your dish.
Distribute half of the berries over the bread.
Use a spoon to spread half of the cheesecake mixture over the bread and berries.
Repeat bread, berries and cheesecake mixture steps until all ingredients have been used.
Pour the egg/milk mixture into the dish, making sure that all the bread gets moistened.
Place in the fridge for at least an hour (or overnight).
Preheat oven to 350 degrees. Bake for an hour, until the top is golden brown and the pudding barely moves when shaken.

Story Time

I can’t say I have much of a story to go along with this recipe. The most “exciting” part of this experiment was when my original croissant bake idea came to a halt when I realized Target doesn’t sell croissants! Out of shear laziness (I didn’t want to drive to another store) I pulled out my handy dandy Pinterest app and Frankensteined the beauty you see before you! Don’t let the long list of instructions intimidate you. This is fairly easy to throw together and you’ll be happy you did! Not only does it look beautiful and adds a pop of color to your table, it tastes amazing!

Candidly Crafted

Mixed Berry Cheesecake Bread Pudding