Bake-Off® Contest 47, 2014
Downingtown, Pennsylvania

Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon

Not your grandma's bread pudding. With candied bacon and sweet cinnamon rolls drenched in a gooey sauce, you'll be creating a new, must-try dessert topped with a dreamy whipped cream.

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  • prep time 30 min
  • total time 2 hr 20 min
  • ingredients 7
  • servings 12
 

Ingredients

8
slices bacon
1
cup toffee bits (8 oz)
2
cans Pillsbury™ refrigerated cinnamon rolls with cream cheese icing (8 ct)
3
cups heavy whipping cream
1
cup packed brown sugar
1
jar (13 oz) Jif® Chocolate Flavored Hazelnut Spread
6
eggs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line 15x10-inch pan with sides with Reynolds Wrap® Aluminum Foil. Place wire rack on foil; spray with Crisco® Original No-Stick Cooking Spray. Arrange bacon in single layer on rack; sprinkle 1 tablespoon toffee bits over each slice.
  • 2 Bake 20 to 25 minutes or until bacon is cooked through and toffee bits are slightly melted. Cool on rack 10 minutes; remove to paper towel-lined plate. Cool completely, about 10 minutes.
  • 3 Meanwhile, bake cinnamon rolls as directed on can; reserve icing. Cool 5 minutes.
  • 4 Meanwhile, in 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar and hazelnut spread over medium heat 3 to 5 minutes, stirring constantly, until sugar is dissolved and spread is melted. Remove from heat; cool 10 minutes.
  • 5 In large bowl, mix eggs and 1/2 teaspoon salt with whisk. Slowly add cooled cream mixture, beating with whisk until smooth and well blended.
  • 6 Place 1/4 cup of the toffee bits in small bowl; set aside. Cut each roll into 16 pieces. Add pieces to egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir remaining toffee bits into egg mixture until blended.
  • 7 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread mixture evenly into baking dish, pressing down slightly. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 20 minutes.
  • 8 Meanwhile, chop bacon into small pieces; sprinkle evenly over bread pudding.
  • 9 In large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed 2 to 3 minutes or until soft peaks form. Add reserved icing; beat just until blended.
  • 10 Serve whipped topping with warm bread pudding; sprinkle with reserved toffee bits. Store covered in refrigerator.
  • 1 Heat oven to 375°F. Line 15x10-inch pan with sides with Reynolds Wrap® Aluminum Foil. Place wire rack on foil; spray with Crisco® Original No-Stick Cooking Spray. Arrange bacon in single layer on rack; sprinkle 1 tablespoon toffee bits over each slice.
  • 2 Bake 20 to 25 minutes or until bacon is cooked through and toffee bits are slightly melted. Cool on rack 10 minutes; remove to paper towel-lined plate. Cool completely, about 10 minutes.
  • 3 Meanwhile, bake cinnamon rolls as directed on can; reserve icing. Cool 5 minutes.
  • 4 Meanwhile, in 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar and hazelnut spread over medium heat 3 to 5 minutes, stirring constantly, until sugar is dissolved and spread is melted. Remove from heat; cool 10 minutes.
  • 5 In large bowl, mix eggs and 1/2 teaspoon salt with whisk. Slowly add cooled cream mixture, beating with whisk until smooth and well blended.
  • 6 Place 1/4 cup of the toffee bits in small bowl; set aside. Cut each roll into 16 pieces. Add pieces to egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir remaining toffee bits into egg mixture until blended.
  • 7 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread mixture evenly into baking dish, pressing down slightly. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 20 minutes.
  • 8 Meanwhile, chop bacon into small pieces; sprinkle evenly over bread pudding.
  • 9 In large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed 2 to 3 minutes or until soft peaks form. Add reserved icing; beat just until blended.
  • 10 Serve whipped topping with warm bread pudding; sprinkle with reserved toffee bits. Store covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
840
(
Calories from Fat
470),
% Daily Value
Total Fat
52g
52%
(Saturated Fat
25g,
25%
Trans Fat
1g
1%
),
Cholesterol
185mg
185%;
Sodium
780mg
780%;
Total Carbohydrate
82g
82%
(Dietary Fiber
0g
0%
  Sugars
30g
30%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
10%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014