Caramel Roll Bread Pudding

By carvalhohm

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)

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°. 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.