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Orange-Kissed Breakfast Bread Pudding

Prep 20 min
Total 2 hr 0 min
Ingredients 9
Servings 9

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! MORE+ LESS-

By Pillsbury Kitchens

Updated September 30, 2014

Bake-Off® Contest 44, 2010

Kristi Strong

West Jordan, Utah

Make with

Pillsbury Cinnamon Rolls

Ingredients

cans (13.9 oz each) Pillsbury™ refrigerated orange flavor sweet rolls with icing (16 rolls)

cups half-and-half

whole eggs

egg yolks

1/2

cup sugar

3/4

cup walnut halves and pieces, coarsely chopped

1/4

cup half-and-half

1/4

cup butter

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.
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.