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Caramel Roll Bread Pudding

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Caramel Roll Bread Pudding
  • Prep Time 25 min
  • Total Time 1 hr 20 min
  • Servings 5
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Make extra caramel rolls. You'll need 'em to jumpstart this irresistible personal-size bread pudding.

Ingredients

1
can (17.5 oz) Pillsbury™ Grands!™ refrigerated caramel rolls with Cinnabon Cinnamon
4
eggs
1
cup milk
1/8
teaspoon salt
5
teaspoons turbinado sugar (raw sugar)

Directions

  • 1 Heat oven to 350°F. Spray 9-inch round cake pan and 5 (7-oz) ramekins with cooking spray; place ramekins on cookie sheet.
  • 2 Set caramel icing aside. Separate dough into 5 rolls; arrange in round pan. Bake about 25 minutes or until golden brown. Cool rolls in pan about 20 minutes.
  • 3 Meanwhile, in shallow dish, beat eggs, milk and salt with fork until well blended.
  • 4 Cut baked rolls into 1-inch cubes. Divide cubes evenly among ramekins. Pour equal amount of egg mixture over cubes in each ramekin. Sprinkle 1 teaspoon sugar on top of each.
  • 5 Bake about 20 minutes or until rolls are golden brown and egg mixture is thoroughly cooked. Top each with caramel icing.
Tips  

Recipe can be easily doubled or tripled.

Garnish with fresh berries.

Can use leftover caramel rolls instead of freshly baked and cooled ones.

Nutrition Information 
No nutrition information available for this recipe
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