Bananas Foster Cinnamon Rolls Bread Pudding Recipe

Ingredients

1

egg

3

tablespoons caramel topping

1/4

teaspoon rum extract

2

                        already baked and iced cinnamon rolls from 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

1/2

ripe medium banana, sliced

Preparation

Heat oven to 350°F.

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.

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.