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Orange-Kissed Breakfast Bread Pudding

(106)
  19 reviews
  • 20 min prep time
  • 2 hr 0 min total time
  • 9 ingredients
  • 9 servings
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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!

Bake-Off® Contest 44, 2010
Kristi Strong
West Jordan, Utah

Ingredients

2
cans (13.9 oz each) Pillsbury™ refrigerated orange flavor sweet rolls with icing (16 rolls)
2
cups half-and-half
2
whole eggs
2
egg yolks
1/2
cup sugar
3/4
cup walnut halves and pieces, coarsely chopped
1/4
cup half-and-half
1/4
cup butter
1
teaspoon pure vanilla extract

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
11g
54%
Trans Fat
3g
3%
Cholesterol
115mg
38%
Sodium
710mg
30%
Total Carbohydrate
61g
20%
Dietary Fiber
0g
0%
Sugars
32g
32%
Protein
9g
9%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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