Caramel Roll Bread Pudding

Make extra caramel rolls. You'll need 'em to jumpstart this irresistible personal-size bread pudding.

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

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)
  • 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.
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