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Instructions |
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Whisk eggs till light colored. Whisk in sugar. Add half & half and vanilla and mix well.
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Pour into lightly greased Pyrex pan.
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Tear rolls into 4 to 6 pieces and drop into pudding mixture. Lightly press rolls into mixture.
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Bake at 350 for 45 minutes or until set.
Let cool for about 10 minutes, top with ALMOND SAUCE.
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Originally Submitted
8/13/2009
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