Cinnamon Roll Bread Pudding
- 8 cinnamon rolls (from 2 packages of Pillsbury™ Grands!™ cinnamon rolls)
- 1/2 cup chopped pecans
- 1 3/4 cups milk
- 5 large eggs
- 2/3 cup sugar
- teaspoons vanilla extract
Adapted from tablespoon.com
Preheat oven to 350°F. Prepare cinnamon rolls according to package directions, and set aside frosting.
While still warm, cut or tear 8 of the cooked cinnamon rolls into bite-sized pieces, discarding remaining 2 rolls or saving for another use. Arrange pieces in a single layer on a large flat surface and allow to cool completely.
Add cinnamon roll pieces to a greased 9x13-inch baking dish. Sprinkle on the pecans.
In a large bowl, whisk together the milk, eggs, sugar and vanilla. Pour mixture over the cinnamon rolls and press the rolls down with a fork to cover them in the milk mixture. Let set for 20 minutes to soak up some of the liquid.
Bake for 40 minutes or until set. Drizzle the reserved frosting over the top and serve.