Ambrosia Bread Pudding

Ambrosia salad, a southern classic, remade into a heavenly bread pudding than can be served as dessert or breakfast. 

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Bread pudding made with Hawaiian sweet rolls, mandarin oranges, pineapple, coconut and topped with mini marshmallows. Served with a side of mixed sweetened whipped and sour cream. Sounds

enticing, doesn't it?

Ambrosia is one of those classic southern fruit salads that each person has their own unique recipe for. The staples of an ambrosia salad are pineapple, oranges, coconut and marshmallows that are covered in a mix of whipped cream, sour cream and sugar. I have seen it made with additional fruits and/or nuts added. Ambrosia salad most often makes its apperance at holiday tables across the South.

I wanted to give this old favorite a makeover. I decided to combine the staple elements of an ambrosia salad into a bread pudding, another popular dish in the south. The bread pudding turned out delicious on its own. The whipped and sour cream topping just amps it up a notch and gives a nod to an authentic ambrosia salad. I think it would be delicious with a plain whipped topping as well though.

Easy to put together, this is a delicious new twist on a classic southern favorite. Ambrosia salad will always be hard to beat, but this lip smacking redo will surely give it a run for its money. The only thing I would do differently is to add more marshmallows. Personal preference though, I love marshmallows. Especially ooey gooey toasted marshmallows.

What dishes always make the rounds at your holiday tables? Did you find some new favorites this year?

Ambrosia Bread Pudding

Bread Pudding: 1 Package of Twelve King’s Hawaiian Rolls – Cubed into 1 inch pieces 1 Twenty Ounce Can Crushed Pineapple – Thoroughly drained 1 Fifteen Ounce Can Mandarin Oranges - Drained 2 Cups Half and Half 2 Cups Heavy Whipping Cream 1 Cup Sweetened Flaked Coconut 1 Cup Mini Marshmallows 1/4 Cup Sugar 6 Eggs - Beaten 1 Tablespoon Vanilla Extract (Optional) Preheat to 325 degrees. Lightly spray 9X13 baking dish with cooking spray or lightly butter. Place cubed bread evenly in one layer in baking dish; tuck drained mandarin orange segments in between bread pieces. Mix beaten eggs, half and half, whipping cream, sugar and vanilla extract together. Stir in coconut and pineapple. Pour evenly around edges and over middle of bread. Bake 45 minutes. Remove from oven and top evenly with marshmallows, lightly pressing into top of bread pudding. Return to oven for 5 to 10 minutes. Edges should be set; center may still have a slight jiggle.  Topping: 1 Cup Heavy Whipping Cream - Whipped 1/2 Cup Sour Cream 1/2 Cup Powdered Sugar (You can use a little more if you would like it sweeter) In a stand mixer with whisk attachment or with hand mixer, whip cream for several minutes starting at lowest speed and increase as cream thickens. Slowly add powdered sugar and continue to whip until a creamy but thick texture is reached. Add sour cream and whip to incorporate.  Serve with bread pudding.

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