We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

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

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!

(106)
(19)
Save and Share
  • prep time 20 min
  • total time 2 hr 0 min
  • ingredients 9
  • servings 9
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
11g,
11%
Trans Fat
3g
3%
),
Cholesterol
115mg
115%;
Sodium
710mg
710%;
Total Carbohydrate
61g
61%
(Dietary Fiber
0g
0%
  Sugars
32g
32%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
8%;
Iron
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 Choices:
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