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Caramel Roll Bread Pudding

  • Prep 25 min
  • Total 1 hr 20 min
  • Servings 5

Make extra caramel rolls. You'll need 'em to jumpstart this irresistible personal-size bread pudding. ...MORE+ LESS-

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)

Steps

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  • 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.

Expert 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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