Pillsbury's Orange-Kissed Breakfast Bread Pudding

I love orange rolls, so when I saw this recipe for bread pudding made out of orange rolls, I was pretty excited to try it.  Sweet, delicious and pretty easy, I think this is a fun way to have breakfast if you like bread pudding.  The original recipe is on the Pillsbury website (click here).

Pillsbury's Orange-Kissed Breakfast Bread Pudding

INGREDIENTS:

2

cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)

2

cups half-and-half

2

LAND O LAKES® Whole Eggs

2

LAND O LAKES® Egg Yolks

1/2

cup sugar

3/4

cup Fisher® Chef’s Naturals® Walnut Halves and Pieces, coarsely chopped

1/4

cup half-and-half

1/4

cup LAND O LAKES® Butter

1

teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS:

• Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. On cookie sheet, place rolls 1 inch apart. Reserve icing. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• Reduce oven temperature to 350°F. Spray 8-inch square pan with cooking spray. Using serrated knife, cut rolls into 1/2- to 1-inch pieces; set aside.
• In large bowl, mix 2 cups half-and-half, whole eggs, egg yolks, sugar and walnuts until well blended. Gently stir in roll pieces. Spread in pan.
• Bake at 350°F 50 to 55 minutes or until toothpick inserted in center comes clean and top is deep golden brown. Cool 30 minutes.
• Meanwhile, in 1-quart saucepan, heat icing (from both containers), 1/4 cup half-and-half and butter over low heat, stirring occasionally, until butter is melted. Stir in vanilla.
• Cut warm bread pudding into 9 servings. Drizzle with sauce.