Ingredients

The following ingredients have 10 Servings
  • 8 unbaked refrigerated cinnamon rolls in a tube
  • 5 unbaked refrigerated biscuits in a tube
  • 2 cups fresh sliced peaches
  • 1/2 cup sugar
  • 1 cup toffee bits
  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/2 cups half-and-half
  • 5 large eggs
  • 1/3 cup peach preserves

Instruction

  • Bake cinnamon rolls and biscuits according to package directions. (Better to do in advance since bread pudding is meant to be made with stale bread. I bake them the night before.) Save the icing that comes with the cinnamon rolls. It will be used to make a glaze.
  • Preheat oven to 325 degrees and butter a 9x13-inch pan.
  • Cut biscuits and cinnamon rolls into 1-inch pieces and place in the prepared pan.
  • Toss peach slices with the 1/2 cup sugar and pour mixture over biscuit/cinnamon roll cubes. Toss gently to mix the peach slices in somewhat.
  • Sprinkle toffee bits on top.
  • In a medium bowl, whisk together condensed milk, half-and-half and eggs. Pour evenly over bread/peach mixture. Use a spatula to press everything down so that the pieces on top soak up the liquid.
  • Bake uncovered for about 50 minutes or until set in the middle.
  • In a small bowl, combine cinnamon roll icing and peach preserves. Microwave for 10 seconds. Stir and pour on top of bread pudding. Serve warm.