Bananas Foster Cinnamon Rolls Bread Pudding

By carvalhohm2

Ingredients

• 1 egg
• 3 tablespoons caramel topping
• 1/4 teaspoon rum extract
• 2 already baked and iced Pillsbury® cinnamon rolls with icing (from 12.4-oz can)
• 1/2 ripe medium banana, sliced

Details

Servings 2
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F.

2 In small bowl, beat egg slightly. Stir in 2 tablespoons of the caramel topping and the rum extract. Cut baked rolls into 1-inch cubes. Add to egg mixture; stir to coat. Let stand 5 minutes. Divide mixture between 2 generously greased or sprayed 6-oz custard cups.

3 Bake 15 to 20 minutes or until set. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate. Top with banana slices; drizzle with remaining 1 tablespoon caramel topping.

This recipe can easily be scaled to use any number of leftover cinnamon rolls. If you need a little more decadence, top with a scoop of vanilla ice cream or frozen yogurt.

Serving Size: 1 Serving Calories300 ( Calories from Fat70), Total Fat8g (Saturated Fat2 1/2g, Trans Fat2g ), Cholesterol105mg Sodium480mg Total Carbohydrate50g (Dietary Fiber1g Sugars28g ), Protein6g