Orange-Kissed Breakfast Bread Pudding

This easy bread pudding starts with convenient Pillsbury® refrigerated rolls baked in an egg mixture and is finished with a drizzle of buttery vanilla glaze. What a sweet breakfast treat!

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Servings 9

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Bake-Off® Contest 44, 2010

Kristi Strong

West Jordan, Utah

ingredients 9
Prep Time 20 min
Total Time 2 hr 0 min

Ingredients

2: cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)

2: cups half-and-half

2: LAND O LAKES® Whole Eggs

2: LAND O LAKES® Egg Yolks

1/2: cup sugar

3/4: cup Fisher® Chef’s Naturals® Walnut Halves and Pieces, coarsely chopped

1/4: cup half-and-half

1/4: cup LAND O LAKES® Butter

1: teaspoon McCormick® Pure Vanilla Extract

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Directions

1 Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. On cookie sheet, place rolls 1 inch apart. Reserve icing. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
2 Reduce oven temperature to 350°F. Spray 8-inch square pan with cooking spray. Using serrated knife, cut rolls into 1/2- to 1-inch pieces; set aside.
3 In large bowl, mix 2 cups half-and-half, whole eggs, egg yolks, sugar and walnuts until well blended. Gently stir in roll pieces. Spread in pan.
4 Bake at 350°F 50 to 55 minutes or until toothpick inserted in center comes clean and top is deep golden brown. Cool 30 minutes.
5 Meanwhile, in 1-quart saucepan, heat icing (from both containers), 1/4 cup half-and-half and butter over low heat, stirring occasionally, until butter is melted. Stir in vanilla.
6 Cut warm bread pudding into 9 servings. Drizzle with sauce.