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Bread Pudding Made with Cinnamon Rolls
Breakfast

Bread Pudding Made with Cinnamon Rolls

5.0

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  2. 2 Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
  3. 3 Transfer cinnamon roll mix to a casserole dish and dot with butter.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

By Kellidd

Quick Banana Nut Bread
Breakfast

Quick Banana Nut Bread

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. 2 Mix cake mix, pecans, bananas, water, vegetable oil, pudding mix, and eggs together in a large bowl with an electric mixer until evenly blended. Pour 1/2 of the batter into each of the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 45 minutes.

By Crystal Russell Gates

Marcia's Famous Sticky Buns
Breakfast American

Marcia's Famous Sticky Buns

4.4

Prep
10 min
Cook
25 min
Total
515 min

Instructions

  1. 1 Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of nuts. Sprinkle pudding mix, brown sugar, and cinnamon over dough. Pour melted margarine over mixture. Lay a damp paper towel over the pan and place it in a cold oven for 8 hours to overnight.
  2. 2 Remove the pan from the oven in the morning. Discard the paper towel.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven for 25 minutes. Remove from the oven and let sit for a few minutes, then invert onto a plate.

By Colleen

Land of Nod Cinnamon Buns
Breakfast American

Land of Nod Cinnamon Buns

4.7

Prep
10 min
Cook
25 min
Total
515 min

Instructions

  1. 1 Lightly grease a 10-inch Bundt pan. Place frozen rolls into the prepared pan and sprinkle with brown sugar, pudding mix, and cinnamon. Top with raisins. Pour melted butter over rolls. Cover the pan with a clean, damp dish cloth and let sit at room temperature for 8 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Bake in the preheated oven until golden brown, about 25 minutes. Turn rolls out onto a serving plate and serve warm.

By Shannon

Cinnamon Rolls
Breakfast

Cinnamon Rolls

4.8

Prep
30 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Make the dough: Place milk, water, melted butter, egg, bread flour, pudding mix, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
  2. 2 When the dough is almost finished, start the filling: Mix brown sugar, pecans, and cinnamon together in a bowl until well combined. Butter a 9x13-inch baking pan.
  3. 3 Turn dough out onto a lightly floured surface and roll into a 17x10-inch rectangle. Spread 1/2 cup softened butter over the rectangle, then sprinkle brown sugar mixture over top.
  4. 4 Beginning with the long side, roll dough over filling into a log; cut log into sixteen 1-inch slices. Place slices, cut-sides up, into the prepared pan. Let rise in a warm place until doubled in volume, about 45 minutes.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake rolls in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
  7. 7 While the rolls are cooling, make the frosting: Stir confectioners' sugar, softened butter, cream cheese, milk, and vanilla together in a bowl until well combined. Spread over warm rolls.

By MISS ALIX

Easy and Delicious Pumpkin Bread
Breakfast American

Easy and Delicious Pumpkin Bread

4.8

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Whisk eggs together in a large bowl. Add pumpkin purée and vegetable oil; whisk until smooth.
  3. 3 Whisk flour, sugar, pudding mix, baking soda, cinnamon, and salt together in a separate bowl; stir into pumpkin mixture. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 75 to 80 minutes.

By STARFLOWER

Fresh Fruit Breakfast Lasagna
Breakfast French

Fresh Fruit Breakfast Lasagna

4.5

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
  2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
  3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Amish Cinnamon Bread
Breakfast American

Amish Cinnamon Bread

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9x5 inch loaf pans.
  2. 2 Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well.
  3. 3 Combine the flour, baking soda, baking powder, instant pudding, and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans.
  4. 4 Bake at 325 degrees F (165 degrees C) for 1 hour.

By GINNY LEE

Soft, Moist and Gooey Cinnamon Buns
Breakfast American

Soft, Moist and Gooey Cinnamon Buns

4.8

Prep
15 min
Cook
20 min
Total
215 min

Instructions

  1. 1 Place milk, 4 tablespoons melted butter, water, beaten egg, bread flour, pudding mix, sugar, salt, and yeast in the order recommended by the manufacturer. Select Dough cycle.
  2. 2 Remove dough from machine after the cycle is done; knead 3 to 5 minutes. Roll out to a large rectangle. Grease a 9x13-inch baking pan.
  3. 3 Combine brown sugar, 1/2 cup softened butter, and cinnamon in a bowl; spread over dough. Sprinkle walnuts and raisins over top.
  4. 4 Roll dough into a log, starting with the widest end; pinch to seal seams. Cut into 1/2- to 1-inch slices; place in the prepared baking pan. Place in a draft-free space; let rise until doubled in volume.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven for 15 to 20 minutes.
  7. 7 Meanwhile, combine confectioners' sugar, 4 tablespoons softened butter, milk, and vanilla in a small bowl; spread over warm cinnamon rolls.

By FIONASMOM

High Five Orange Rolls
Breakfast American

High Five Orange Rolls

4.5

Prep
40 min
Cook
25 min
Total
695 min

Instructions

  1. 1 Dough: Whisk milk, water, and sugar together in a small bowl. Sprinkle yeast over mixture. Let stand until yeast begins to bubble and get foamy, about 5 minutes. Whisk in egg, juice, butter, pudding, and extract.
  2. 2 Whisk flour and salt together. Stir flour mixture into orange mixture, adding more flour 1 tablespoon at a time if dough is too sticky. When dough comes together, turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
  3. 3 Place dough in an oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
  4. 4 Filling: Mix butter, zest, and extract together in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
  5. 5 Turn dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread filling evenly over dough, then sprinkle with sugar. Roll the dough into a spiral, beginning on a long side. Cut dough into 18 rolls, 1/2-inch thick. Arrange rolls, cut-side up, on the prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Remove the plastic wrap from rolls and let rise in a warm place, about 30 minutes.
  8. 8 Bake in the preheated oven until golden brown, 25 to 30 minutes. Let cool slightly before frosting.
  9. 9 Frosting: Cream together cream cheese, and butter until smooth. Stir in confectioners' sugar and extract. Add milk a little at a time until frosting is smooth and spreadable. Spread frosting over rolls.

By Rae

Easy English Trifle
Dessert European

Easy English Trifle

4.0

Prep
Cook
Total

Instructions

  1. 1 In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
  2. 2 Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
  3. 3 Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
  4. 4 Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

By Sheila Wadden

Joy's Prizewinning Trifle
Dessert European

Joy's Prizewinning Trifle

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
  2. 2 Cut the cake into thirds, horizontally.
  3. 3 Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
  4. 4 Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

By Joy

Swedish Rice Pudding
Dessert European

Swedish Rice Pudding

4.4

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
  3. 3 Stir milk into cooked rice until evenly combined. Mix in beaten eggs, sugar, pudding mix, butter, vanilla, and salt until incorporated; transfer to the prepared baking dish.
  4. 4 Bake in the preheated oven until a knife inserted into pudding comes out clean, about 1 hour.

By Karen Olson

Boozy Irish Whiskey Cake
Dessert European

Boozy Irish Whiskey Cake

4.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease six mini loaf pans with cooking spray.
  2. 2 Combine cake mix, pudding mix, and 1/2 cup walnuts in a large bowl.
  3. 3 Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool for 5 minutes.
  5. 5 While the loaves are cooling, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining 1/2 cup walnuts, 1 tablespoon of the remaining 1/2 cup whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in all remaining whiskey.
  6. 6 Remove cakes from the pans and invert onto a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

By Deepseer

English Trifle
Dessert European

English Trifle

4.8

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Slice strawberries and sprinkle them with sugar (if needed). Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
  3. 3 Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas.
  4. 4 Spread half of the pudding over the fruit. Repeat layers in the same order.
  5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; spread over top of trifle.
  6. 6 Garnish with almonds and berries if using. Chill trifle for 30 minutes or until ready to serve.

By Teri

Irish Cream Bundt Cake
Dessert European

Irish Cream Bundt Cake

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
  2. 2 Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
  4. 4 While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
  5. 5 Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.

By Sue Haser

Isolde's German Cheesecake
Dessert European

Isolde's German Cheesecake

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  2. 2 Beat 1/2 cup white sugar and butter together in a medium bowl until smooth. Stir in 1 egg, then stir in flour and baking powder; knead into a dough. Press into the bottom and up sides of the prepared pan.
  3. 3 Combine quark, remaining 3/4 cup white sugar, pudding mix, oil, and 1 packet vanilla sugar in a large bowl until smooth. Stir in milk, remaining 1 egg, egg yolks, and lemon juice; pour into the crust.
  4. 4 Bake in preheated oven until filling no longer moves when you shake the pan, about 1 hour.

By TxCin2

Three-Layer Chocolate Cake with Irish Coffee Frosting
Dessert European

Three-Layer Chocolate Cake with Irish Coffee Frosting

5.0

Prep
60 min
Cook
35 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
  2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
  3. 3 Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
  4. 4 Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
  6. 6 Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
  7. 7 Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
  8. 8 Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
  9. 9 Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

By Scott Hindley

Lady Lock Filling II
Dessert

Lady Lock Filling II

4.2

Prep
45 min
Cook
Total
55 min

Instructions

  1. 1 In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
  2. 2 Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
  3. 3 Use a pastry bag to fill the lady locks. Freeze or serve immediately.

By Debbie Druga

Almond Milk Instant Pudding
Dessert

Almond Milk Instant Pudding

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
  2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
  3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna

Cherries in the Snow Cake I
Dessert

Cherries in the Snow Cake I

4.4

Prep
Cook
Total

Instructions

  1. 1 Prepare and bake cake according to directions given on cake mix box using a 9 x 13 inch pan. Cool in pan.
  2. 2 Prepare pudding according to directions. Pour on top of cooled cake. Pour cherries on top of pudding. Serve. Refrigerate any leftovers.

By Yvonne

Cheater No-Cook Pastry Cream
Dessert

Cheater No-Cook Pastry Cream

4.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

By Stacey Ballis

Easy Strawberry Pudding Parfaits
Dessert American

Easy Strawberry Pudding Parfaits

3.9

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Prepare vanilla pudding according to package directions, except do not chill.
  2. 2 In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
  3. 3 In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

By Jacqui

Whipped Cream Mousse Frosting

Whipped Cream Mousse Frosting

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
  2. 2 Fold whipped topping into whipping cream mixture to evenly mix. Refrigerate until ready to use.

By Angela Welch

Pudding and Cream-Filled Strawberries
Dessert

Pudding and Cream-Filled Strawberries

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
  2. 2 Use a straw to poke a hole in each strawberry, from top to bottom.
  3. 3 Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.

By Paula