Bread Pudding Coffee Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 18 sweet dinner rolls (tested with king's hawaiian)
• 4 large eggs, divided use
• 1 3/4 cups whole milk, divided use
• 1/2 cup sour cream
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 (15 1/4 ounce) box cinnamon, streusel muffin mix (tested with betty crocker)
• 1/4 cup vegetable oil
• 1 cup jumbo red raisins, soaked in hot water at least 15 minutes, drained and patted dry on paper towels
• 1/2 cup chopped pecans
• 1 cup powdered sugar
• 1 -2 tablespoon milk or 1 -2 tablespoon cream

Recipe

• 1 preheat oven to 350 degrees f. line a 9 x 12-inch jellyroll pan with nonstick foil.
• 2 slice the rolls in half. set the tops aside. tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.
• 3 in a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined. tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. set aside to soak up the liquid.
• 4 combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. beat on medium speed until combined.
• 5 spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. sprinkle with raisins and the contents of the cinnamon streusel packet. spoon the remaining batter over the top of the raisins and streusel.
• 6 spoon the reserved milk and roll top mixture over the muffin batter in the pan. use the tip of a knife or wooden skewer to swirl the two batters together. sprinkle with pecans.
• 7 bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. let bread pudding coffee cake cool completely in the pan.
• 8 for the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. pour into a ziptop bag, squeeze out the air, and seal. snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. let glaze set before lifting cake out of the pan with the foil. cut and serve.
• 9 store any leftovers in a covered. this is even better the next day.