What's Trending

White Chocolate and Apple-Cinnamon Roll Bread Pudding

Name: White Chocolate and Apple-Cinnamon Roll Bread Pudding
Prep time: 35 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count); 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; 1/2 cup sweetened whipped cream; 8 cinnamon sticks; 8 fresh mint sprigs

(9)

0 Questions

Save Recipe

White Chocolate and Apple-Cinnamon Roll Bread Pudding

Prep 35 min
Total 1 hr 30 min
Ingredients 12
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

Pillsbury™ Cinnamon Rolls with Original Icing jump-start a bread pudding with a creamy custard and rich white chocolate.

By Pillsbury Kitchens

Updated May 6, 2021

Bake-Off® Contest 45, 2012

Antoinette Leal
Ridgefield, Connecticut

Ingredients

Bread Pudding

1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
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

Make With

Pillsbury Cinnamon Rolls

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.

Nutrition Information

620 Calories, 38g Total Fat, 11g Protein, 58g Total Carbohydrate, 43g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 620

Calories from Fat: 340

Total Fat: 38g; 58%

Saturated Fat: 18g; 91%

Trans Fat: 2 1/2g

Cholesterol: 150mg; 50%

Sodium: 480mg; 20%

Potassium: 330mg; 9%

Total Carbohydrate: 58g; 19%

Dietary Fiber: 1g; 5%

Sugars: 43g

Protein: 11g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 20%; 20%

Iron: 8%; 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;