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Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon

Name: Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon
Prep time: 30 min
Total time: 2 h 20 min
Yield: 12
Ingredients: 8 slices bacon; 1 cup toffee bits (8 oz); 2 cans (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Cream Cheese Icing (8 Count); 3 cups heavy whipping cream; 1 cup packed brown sugar; 1 jar (13 oz) Jif® Chocolate Flavored Hazelnut Spread; 6 eggs

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Chocolate Hazelnut-Toffee Bread Pudding with Candied Bacon

Prep 30 min
Total 2 hr 20 min
Ingredients 7
Servings 12

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Not your grandma's bread pudding. With candied bacon and sweet cinnamon rolls drenched in a gooey sauce, you'll be creating a new, must-try dessert topped with a dreamy whipped cream.

By Pillsbury Kitchens

Updated Apr 27, 2021

Bake-Off® Contest 47, 2014

Lynne Laino
Downingtown, Pennsylvania

Ingredients

8 slices bacon
1 cup toffee bits (8 oz)
2 cans (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Cream Cheese Icing (8 Count)
3 cups heavy whipping cream
1 cup packed brown sugar
1 jar (13 oz) Jif® Chocolate Flavored Hazelnut Spread
6 eggs

Make With

Pillsbury Cinnamon Rolls

Steps

1

Heat oven to 375°F. Line 15x10-inch pan with sides with Reynolds Wrap® Aluminum Foil. Place wire rack on foil; spray with Crisco® Original No-Stick Cooking Spray. Arrange bacon in single layer on rack; sprinkle 1 tablespoon toffee bits over each slice.
2

Bake 20 to 25 minutes or until bacon is cooked through and toffee bits are slightly melted. Cool on rack 10 minutes; remove to paper towel-lined plate. Cool completely, about 10 minutes.
3

Meanwhile, bake cinnamon rolls as directed on can; reserve icing. Cool 5 minutes.
4

Meanwhile, in 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar and hazelnut spread over medium heat 3 to 5 minutes, stirring constantly, until sugar is dissolved and spread is melted. Remove from heat; cool 10 minutes.
5

In large bowl, mix eggs and 1/2 teaspoon salt with whisk. Slowly add cooled cream mixture, beating with whisk until smooth and well blended.
6

Place 1/4 cup of the toffee bits in small bowl; set aside. Cut each roll into 16 pieces. Add pieces to egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir remaining toffee bits into egg mixture until blended.
7

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread mixture evenly into baking dish, pressing down slightly. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 20 minutes.
8

Meanwhile, chop bacon into small pieces; sprinkle evenly over bread pudding.
9

In large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed 2 to 3 minutes or until soft peaks form. Add reserved icing; beat just until blended.
10

Serve whipped topping with warm bread pudding; sprinkle with reserved toffee bits. Store covered in refrigerator.

Nutrition Information

840 Calories, 52g Total Fat, 11g Protein, 82g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 840

Calories from Fat: 470

Total Fat: 52g; 80%

Saturated Fat: 25g; 125%

Trans Fat: 1g

Cholesterol: 185mg; 61%

Sodium: 780mg; 33%

Potassium: 130mg; 4%

Total Carbohydrate: 82g; 27%

Dietary Fiber: 0g; 0%

Sugars: 30g

Protein: 11g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 8 1/2 Fat;