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!

–

Save & Share

Servings 9

false

( 106 ) Ratings

106 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 21 )

ef27c305-dd1a-41c1-b7c5-424d291de52b

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Terry271

report Posted Feb. 26, 2013 3:05 PM

I had the pleasure of cooking breakfast for 12 people this fall and made this as one of the sweets. Everyone absolutely loved it. There were no suggestions to improve it and everyone wants it again when we get together.

DMoss86

report Posted Sep. 6, 2011 8:41 AM

I would have rather eaten the rolls on their own. It would have saved a ton of calories too!

Sharon326

report Posted Apr. 1, 2010 5:58 PM

I made this for our team at work and after just one bite everyone was requesting the recipe! The flavor was a delight to the palate!

nevaeh09

report Posted Mar. 24, 2010 11:19 AM

this is the best breakfast desert i have ever tried....great job kristi...

shelleyndeniz

report Posted Mar. 21, 2010 7:42 PM

Excellent!!! I will be making this recipe again.