Caramel Roll Bread Pudding

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  • 25 min prep time
  • 1 hr 20 min total time
  • 5 ingredients
  • 5 servings

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)

Directions

  1. 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. 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. 3 Meanwhile, in shallow dish, beat eggs, milk and salt with fork until well blended.
  4. 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. 5 Bake about 20 minutes or until rolls are golden brown and egg mixture is thoroughly cooked. Top each with caramel icing.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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