Crunch -Topped Peanut Butter Cinnamon Roll Pudding
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 312.9
- Total Fat: 12.7 g
- Cholesterol: 66.5 mg
- Sodium: 133.3 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 2.0 g
- Protein: 6.4 g
View full nutritional breakdown of Crunch -Topped Peanut Butter Cinnamon Roll Pudding calories by ingredient
Introduction
Peanut Butter Cinnamon Roll Bread Pudding topped with Nature’s Path Organic Fruit & Nut Granola? Yes please! Peanut Butter Cinnamon Roll Bread Pudding topped with Nature’s Path Organic Fruit & Nut Granola? Yes please!Number of Servings: 4
Ingredients
-
¼ cup Muscovado sugar
1 cup enriched rice milk (I used sprouted Rice Dream)
1 egg
2 tbsp natural-style peanut butter
1 tsp vanilla
¼ tsp baking powder
¼ tsp salt
1 (6 oz) baked cinnamon roll (I used one from Panera), stale, torn into pieces
2 tbsp Nature's Path Gluten Free Fruit and Nut Granola
Tips
This is dairy free depending on the roll you choose, Annie’s and Bunner’s Cinnamon Rolls are both dairy free options. http://www.annies.com/products/baking/cinnamon-rolls-with-icing
http://o.canada.com/life/food/bunners-gluten-free-vegan-recipes-from-the-toronto-bakery
Directions
In a bowl, beat together the sugar, rice milk, egg, peanut butter, vanilla, baking powder and salt until well combined.
Add cinnamon roll pieces and fold in well to coat with the mixture.
Let stand 20 minutes.
Heat the oven to 350F and grease two (1 ½ cup) jars or ramekins.
Spoon the bread pudding mixture into the jars, pressing in lightly, and place in a 2” high baking pan.
Top with granola.
Pour hot water halfway up the sides of the pan and carefully place in the oven.
Bake for 45 minutes, until set.
Cool in the waterbath for 15 minutes, then remove jars to a wire rack and cool at least 15 minutes longer before serving.
Alternatively, cool completely and store, covered, in the fridge up to 1 week.
Serving Size: Makes ~3 cups
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Add cinnamon roll pieces and fold in well to coat with the mixture.
Let stand 20 minutes.
Heat the oven to 350F and grease two (1 ½ cup) jars or ramekins.
Spoon the bread pudding mixture into the jars, pressing in lightly, and place in a 2” high baking pan.
Top with granola.
Pour hot water halfway up the sides of the pan and carefully place in the oven.
Bake for 45 minutes, until set.
Cool in the waterbath for 15 minutes, then remove jars to a wire rack and cool at least 15 minutes longer before serving.
Alternatively, cool completely and store, covered, in the fridge up to 1 week.
Serving Size: Makes ~3 cups
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.