Bread Pudding
• 8 Turano Brioche Rolls
• 5 eggs
• 2 1/2 cups whole milk
• 2/3 cup brown sugar
• 1/3 cup molasses
• 2 tsp. cinnamon
• 1 tsp. dried ginger
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• Pinch of salt
• 2 tsp. vanilla extract

Molasses Cream Cheese Icing
• 8 oz cream cheese, room temperature
• 1 stick butter, room temperature
• ⅛ cup molasses
• 1 tsp vanilla extract
• 3 ½ cups confectioners sugar
• 1 tsp milk

① Preheat oven to 350 degrees and cut Brioche Rolls into 1" cubes
② In a large bowl, whip eggs until yellow and frothy.
③ Add milk, brown sugar, cinnamon, dried ginger, nutmeg, cloves, salt, and vanilla extract. Stir until combined.
④ Add bread cubes to mixture and fold until bread is well-coated.
⑤ Pour bread mixture into a well-greased 12-cup cupcake pan.
⑥ Bake 35-45 minutes, or until center is set.
⑦ In a large bowl, mix cream cheese and butter for 2 minutes. Lower mixer speed, and add in molasses and vanilla until well combined. With mixer on low, gradually add in the confectioners' sugar and milk and beat several minutes until light and fluffy.
⑧ Once the bread pudding bites are set, remove from the oven and set aside to cool. Make sure the bites are completely cooled before topping with the icing.