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Total Time
55mins
Prep 15 mins
Cook 40 mins

Recipe found on the Home Cooking website at about.com.

Ingredients Nutrition

  • 18 sweet dinner rolls (tested with King's Hawaiian)
  • 4 large eggs, divided use
  • 1 34 cups whole milk, divided use
  • 12 cup sour cream
  • 3 tablespoons granulated sugar
  • 1 12 teaspoons vanilla extract
  • 1 (15 1/4 ounce) box cinnamon, streusel muffin mix (tested with Betty Crocker)
  • 14 cup vegetable oil
  • 1 cup jumbo red raisins, soaked in hot water at least 15 minutes, drained and patted dry on paper towels
  • 12 cup chopped pecans
  • Glaze

  • 1 cup powdered sugar
  • 1 -2 tablespoon milk or 1 -2 tablespoon cream

Directions

  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.