Apple-Cinnamon Roll Bread Pudding

Ingredients

• 1 can (7.3 oz) Pillsbury™ refrigerated cinnamon rolls (5 rolls)
• 1 tablespoon butter
• 1 cup peeled, chopped apple (1 large)
• 3 tablespoons sugar
• ¼ teaspoon ground cinnamon
• 1 egg
• ¾ cup half-and-half
• ½ teaspoon vanilla
• 2 tablespoons dried cranberries
• 2 tablespoons chopped pecans

Preparation

1. Step 1 Heat oven to 400°F. Bake cinnamon rolls as directed on can. Spread 1 teaspoon of the icing onto each of 2 cinnamon rolls, and enjoy for breakfast. Use remaining 3 cinnamon rolls and icing to prepare bread pudding as directed below; refrigerate remaining icing until ready to use.
2. Step 2 Spray 2 (8-oz) ramekins or custard cups with cooking spray.
3. Step 3 In 8-inch nonstick skillet, melt butter over medium heat. Add apples, 2 tablespoons of the sugar and the cinnamon; cook 3 to 4 minutes, stirring occasionally, until apples are crisp-tender.
4. Step 4 Meanwhile, in 2-cup glass measuring cup, beat egg, half-and-half, remaining 1 tablespoon sugar and the vanilla until well blended. Cut 3 cooled cinnamon rolls into 6 pieces each.
5. Step 5 In medium bowl, mix cinnamon roll pieces, apples, cranberries and pecans until well mixed. Stir in egg mixture until well coated. Divide mixture between ramekins; press cinnamon rolls down into egg mixture. Cover; refrigerate 1 hour or overnight.
6. Step 6 Heat oven to 350°F. Uncover ramekins; bake 28 to 33 minutes or until deep golden brown and set in center. Spoon about 1½ teaspoons remaining icing over each warm bread pudding. Let stand 5 minutes. Serve warm.

Recipe Tips

• For a more decadent dessert, top each serving with a scoop of your favorite vanilla ice cream.