Ingredients
1
can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1
bag (12 oz) white baking chips
3
cups half-and-half or heavy whipping cream
1
teaspoon pure vanilla extract
1/8
teaspoon salt
4
eggs, beaten
1
large Granny Smith apple, peeled, diced
1
teaspoon ground cinnamon
1/2
cup chopped pecans
1/2
cup sweetened whipped cream
8
cinnamon sticks
8
fresh mint sprigs
Preparation
Heat oven to 375°F. Spray 8 (10-oz) ramekins or custard cups with Crisco® No-Stick Cooking Spray with Flour. Place each roll, cinnamon topping up, into ramekin. Reserve icing. Place ramekins in large baking pan with sides.
Bake 11 to 15 minutes or until golden brown.
Meanwhile, reserve 1/3 cup white chips for topping. To make custard, in 2-quart saucepan, combine remaining baking chips, half-and-half, vanilla and salt. Cook over medium heat, stirring frequently, or until mixture is smooth. Remove from heat; cool 5 minutes. Beat eggs into custard with wire whisk until blended.
Pour approximately 1/2 cup custard over each baked cinnamon roll. Let stand 10 minutes. Evenly top ramekins with remaining custard.
Bake at 375°F for 10 minutes or until eggs are starting to set.
Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved 1/3 cup white chips.
Spoon about 1/4 cup apple mixture over each cinnamon roll. Bake an additional 15 to 18 minutes or until filling has set and apples are tender. Remove from oven; let stand 15 minutes. Garnish bread puddings with whipped cream, cinnamon stick and sprig of mint. Serve warm.
