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Bake-Off® Contest 45, 2012
Ridgefield, Connecticut

White Chocolate and Apple-Cinnamon Roll Bread Pudding

Pillsbury® cinnamon rolls jump-start a bread pudding with a creamy custard and rich white chocolate.

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  • prep time 35 min
  • total time 1 hr 30 min
  • ingredients 12
  • servings 8
 

Ingredients

Bread Pudding

1
can Pillsbury® refrigerated cinnamon rolls with icing
1
bag (12 oz) white baking chips
3
cups half-and-half or heavy whipping cream
1
teaspoon pure vanilla extract
1/8
teaspoon salt
4
eggs, beaten
1
large Granny Smith apple, peeled, diced
1
teaspoon ground cinnamon
1/2
cup chopped pecans

Garnish, if desired

1/2
cup sweetened whipped cream
8
cinnamon sticks
8
fresh mint sprigs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 8 (10-oz) ramekins or custard cups with Crisco® No-Stick Cooking Spray with Flour. Place each roll, cinnamon topping up, into ramekin. Reserve icing. Place ramekins in large baking pan with sides.
  • 2 Bake 11 to 15 minutes or until golden brown.
  • 3 Meanwhile, reserve 1/3 cup white chips for topping. To make custard, in 2-quart saucepan, combine remaining baking chips, half-and-half, vanilla and salt. Cook over medium heat, stirring frequently, or until mixture is smooth. Remove from heat; cool 5 minutes. Beat eggs into custard with wire whisk until blended.
  • 4 Pour approximately 1/2 cup custard over each baked cinnamon roll. Let stand 10 minutes. Evenly top ramekins with remaining custard.
  • 5 Bake at 375°F for 10 minutes or until eggs are starting to set.
  • 6 Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved 1/3 cup white chips.
  • 7 Spoon about 1/4 cup apple mixture over each cinnamon roll. Bake an additional 15 to 18 minutes or until filling has set and apples are tender. Remove from oven; let stand 15 minutes. Garnish bread puddings with whipped cream, cinnamon stick and sprig of mint. Serve warm.
  • 1 Heat oven to 375°F. Spray 8 (10-oz) ramekins or custard cups with Crisco® No-Stick Cooking Spray with Flour. Place each roll, cinnamon topping up, into ramekin. Reserve icing. Place ramekins in large baking pan with sides.
  • 2 Bake 11 to 15 minutes or until golden brown.
  • 3 Meanwhile, reserve 1/3 cup white chips for topping. To make custard, in 2-quart saucepan, combine remaining baking chips, half-and-half, vanilla and salt. Cook over medium heat, stirring frequently, or until mixture is smooth. Remove from heat; cool 5 minutes. Beat eggs into custard with wire whisk until blended.
  • 4 Pour approximately 1/2 cup custard over each baked cinnamon roll. Let stand 10 minutes. Evenly top ramekins with remaining custard.
  • 5 Bake at 375°F for 10 minutes or until eggs are starting to set.
  • 6 Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved 1/3 cup white chips.
  • 7 Spoon about 1/4 cup apple mixture over each cinnamon roll. Bake an additional 15 to 18 minutes or until filling has set and apples are tender. Remove from oven; let stand 15 minutes. Garnish bread puddings with whipped cream, cinnamon stick and sprig of mint. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
340),
% Daily Value
Total Fat
38g
38%
(Saturated Fat
18g,
18%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
150mg
150%;
Sodium
480mg
480%;
Total Carbohydrate
58g
58%
(Dietary Fiber
1g
1%
  Sugars
43g
43%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
20%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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