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

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White Chocolate and Apple-Cinnamon Roll Bread Pudding

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

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

Make With

Pillsbury Cinnamon Rolls

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

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 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;