White Chocolate and Apple-cinnamon roll bread pudding! From Pillsbury!

1

can Pillsbury® refrigerated cinnamon rolls with
icing

1

bag (12 oz) Hershey’s® premier white baking chips

3

cups half-and-half or heavy whipping cream

1

teaspoon McCormick® Pure Vanilla Extract

1/8

teaspoon salt

4

LAND O LAKES® Eggs, beaten

1

large Granny Smith apple, peeled, diced

1

teaspoon McCormick® Ground Cinnamon

1/2

cup Fisher® Chef’s Naturals® Chopped Pecans

Garnish, if desired

1/2

cup sweetened whipped cream

8

McCormick® Cinnamon Sticks

8

fresh mint sprigs

1Heat 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.2Bake 11 to 15 minutes or until golden brown.3Meanwhile, 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.4Pour approximately 1/2 cup custard over each baked cinnamon roll. Let stand 10 minutes. Evenly top ramekins with remaining custard.5Bake at 375°F for 10 minutes or until eggs are starting to set.6Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved 1/3 cup white chips.7Spoon 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.