Caramel Roll Bread Pudding

Blogger Paula Jones of bell’alimento shares a recipe for caramel roll bread pudding.

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Servings 5

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ingredients 5
Prep Time 25 min
Total Time 1 hr 20 min

Ingredients

1: can (17.5 oz) Pillsbury® Grands!® refrigerated caramel rolls with Cinnabon Cinnamon

4: eggs

1: cup milk

1/8: teaspoon salt

5: teaspoons turbinado sugar (raw sugar)

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Directions

1 Heat oven to 350°F. Spray 9-inch round cake pan and 5 (7-oz) ramekins with cooking spray; place ramekins on cookie sheet.
2 Set caramel icing aside. Separate dough into 5 rolls; arrange in round pan. Bake about 25 minutes or until golden brown. Cool rolls in pan about 20 minutes.
3 Meanwhile, in shallow dish, beat eggs, milk and salt with fork until well blended.
4 Cut baked rolls into 1-inch cubes. Divide cubes evenly among ramekins. Pour equal amount of egg mixture over cubes in each ramekin. Sprinkle 1 teaspoon sugar on top of each.
5 Bake about 20 minutes or until rolls are golden brown and egg mixture is thoroughly cooked. Top each with caramel icing.