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Ingredients Jump to Instructions ↓

  1. Bread Pudding

  2. 1 can Pillsbury® refrigerated cinnamon rolls with icing

  3. 1 bag (12 oz) Hershey's® premier white baking chips

  4. 3 cups half-and-half or heavy whipping cream

  5. 1 teaspoon McCormick® Pure Vanilla Extract

  6. 1/8 teaspoon salt

  7. 4 LAND O LAKES® Eggs, beaten

  8. 1 large Granny Smith apple, peeled, diced

  9. 1 teaspoon McCormick® Ground Cinnamon

  10. 1/2 cup Fisher® Chef's Naturals® Chopped Pecans

  11. Garnish, if desired

  12. 1/2 cup sweetened whipped cream

  13. 8 McCormick® Cinnamon Sticks

  14. 8 fresh mint sprigs

Instructions Jump to Ingredients ↑

  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.

  8. High Altitude (3500-6500 ft)

  9. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  10. Calories 620 (Calories from Fat 340),

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