Dessert

Crunch -Topped Peanut Butter Cinnamon Roll Pudding is for Dessert.

Crunch -Topped Peanut Butter Cinnamon Roll Pudding takes 40 minutes to prepare.

Crunch -Topped Peanut Butter Cinnamon Roll Pudding takes 45 minutes to cook.

Crunch -Topped Peanut Butter Cinnamon Roll Pudding makes 4 servings.

The ingredients for Crunch -Topped Peanut Butter Cinnamon Roll Pudding are:

? cup Muscovado sugar
1 cup enriched rice milk (I used sprouted Rice Dream)
1 egg
2 tbsp natural-style peanut butter
1 tsp vanilla
? tsp baking powder
? 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

Here is how you make Crunch -Topped Peanut Butter Cinnamon Roll Pudding:

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 ? 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 cupsNumber of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Crunch -Topped Peanut Butter Cinnamon Roll Pudding is:

• 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