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Steps
1
Heat oven to 350°F.
2
In small bowl, beat egg slightly. Stir in 2 tablespoons of the caramel topping and the rum extract. Cut baked rolls into 1-inch cubes. Add to egg mixture; stir to coat. Let stand 5 minutes. Divide mixture between 2 generously greased or sprayed 6-oz custard cups.
3
Bake 15 to 20 minutes or until set. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate. Top with banana slices; drizzle with remaining 1 tablespoon caramel topping.
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This recipe can easily be scaled to use any number of leftover cinnamon rolls.
If you need a little more decadence, top with a scoop of vanilla ice cream or frozen yogurt.
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