Pillsbury® cinnamon rolls jump-start a bread pudding with a creamy custard and rich white chocolate.
Bake-Off® Contest 45, 2012
Antoinette Leal
Ridgefield, Connecticut
Bread Pudding
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1
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can Pillsbury™ refrigerated cinnamon rolls with icing
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1
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bag (12 oz) white baking chips
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3
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cups half-and-half or heavy whipping cream
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1
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teaspoon pure vanilla extract
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1/8
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teaspoon salt
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4
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eggs, beaten
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1
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large Granny Smith apple, peeled, diced
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1
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teaspoon ground cinnamon
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1/2
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cup chopped pecans
Garnish, if desired
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1/2
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cup sweetened whipped cream
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8
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cinnamon sticks
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8
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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.
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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.
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4
Pour approximately 1/2 cup custard over each baked cinnamon roll. Let stand 10 minutes. Evenly top ramekins with remaining custard.
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5
Bake at 375°F for 10 minutes or until eggs are starting to set.
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6
Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved 1/3 cup white chips.
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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.
-
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 PER SERVING
Serving Size: 1 Serving
- Calories
- 620
- Calories from Fat
- 340
% Daily Value
- Total Fat
- 38g
- 58%
-
- Saturated Fat
- 18g
- 91%
- Trans Fat
- 2 1/2g
- Cholesterol
- 150mg
- 50%
- Sodium
- 480mg
- 20%
- Total Carbohydrate
- 58g
- 19%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 43g
- Protein
- 11g
- 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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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