Not your grandma's bread pudding. With candied bacon and sweet cinnamon rolls drenched in a gooey sauce, you'll be creating a new, must-try dessert topped with a dreamy whipped cream. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.
- Nonstick cooking spray, such as Crisco® Original No-Stick Cooking Spray
- 8 slices bacon
- 1 Cup toffee bits (about 8 ounces)
- 2 cans refrigerated cinnamon rolls with cream cheese icing (8 count), such as Pillsbury™
- 3 Cups heavy whipping cream
- 1 Cup packed brown sugar
- 1 13-ounce jar chocolate hazelnut spread, such as Jif®
- 6 eggs
Preheat the oven to 375 degrees F. Line a 15-by-10-inch pan with sides with foil. Place a wire rack over foil; spray with nonstick cooking spray.
Arrange the bacon in a single layer on the rack; sprinkle 1 tablespoon of the toffee bits over each slice. Bake until the bacon is cooked through and the toffee bits are slightly melted, 20 to 25 minutes. Cool on the rack for 10 minutes, and then remove to a paper towel-lined plate. Cool completely, about 10 minutes.
Meanwhile, bake the cinnamon rolls as directed on the can; reserve the icing. Cool for 5 minutes.
In 2-quart saucepan, heat 2 cups of the whipping cream, the brown sugar, and the hazelnut spread over medium heat, stirring constantly, until the sugar is dissolved and spread is melted, 3 to 5 minutes. Remove from the heat; cool 10 minutes.
In a large bowl, mix the eggs and ½ teaspoon salt with a whisk. Slowly add the cooled cream mixture, beating with a whisk until smooth and well blended.
Place ¼ cup of the toffee bits in small bowl, and set aside. Cut each roll into 16 pieces. Add the pieces to the egg mixture; gently toss to coat, lightly pressing pieces down to absorb some of the liquid. Stir half of the remaining toffee bits into the egg mixture until blended.
Spray a 13-by-9-inch (3-quart) glass baking dish with cooking spray. Spread the bread mixture evenly into the baking dish, pressing down slightly. Bake until a knife inserted in the center comes out clean, 35 to 45 minutes. Cool 20 minutes.
While the pan is in the oven, chop the bacon into small pieces; sprinkle evenly over the finished bread pudding.
In a large bowl, beat the remaining 1 cup whipping cream with the electric mixer on high speed until soft peaks form, 2 to 3 minutes. Add the reserved icing; beat just until blended.
Serve the whipped topping with the warm bread pudding; sprinkle with the reserved toffee bits. Store covered in the refrigerator.