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!
Bake-Off® Contest 44, 2010
Kristi Strong
West Jordan, Utah
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2
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cans (13.9 oz each) Pillsbury™ refrigerated orange flavor sweet rolls with icing (16 rolls)
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2
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cups half-and-half
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2
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whole eggs
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2
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egg yolks
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1/2
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cup sugar
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3/4
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cup walnut halves and pieces, coarsely chopped
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1/4
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cup half-and-half
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1/4
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cup butter
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1
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teaspoon pure vanilla extract
Steps
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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6
Cut warm bread pudding into 9 servings. Drizzle with sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 270
% Daily Value
- Total Fat
- 30g
- 46%
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- Saturated Fat
- 11g
- 54%
- Trans Fat
- 3g
- Cholesterol
- 115mg
- 38%
- Sodium
- 710mg
- 30%
- Total Carbohydrate
- 61g
- 20%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 32g
- Protein
- 9g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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