White Chocolate and Apple-Cinnamon Roll Bread Pudding

(9)
  1 reviews
  • 35 min prep time
  • 1 hr 30 min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 2 Bake 11 to 15 minutes or until golden brown.
  3. 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. 4 Pour approximately 1/2 cup custard over each baked cinnamon roll. Let stand 10 minutes. Evenly top ramekins with remaining custard.
  5. 5 Bake at 375°F for 10 minutes or until eggs are starting to set.
  6. 6 Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved 1/3 cup white chips.
  7. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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