- 2
- 35 mins
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
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