Easy Breakfast Bread Pudding

I LOVE Pillsbury Crescent rolls.  They're so soft and flaky ... yum!  Since it's just me and my husband though, one package (8 rolls) tends to be a bit much for us to eat in one meal.  That's why whenever I make them to go with dinner, I save half of them to make breakfast bread pudding.  You'll want to make sure to leave your rolls sitting out overnight so they get a little hard.  The recipe below serves one, so just multiply it by however many people you're preparing it for.


Ingredients


2  day-old Pillsbury Crescent rolls
1 packet flavored instant oatmeal (the flavors I've tried so far include Honey Bun, Maple & Brown Sugar, and Cinnamon Swirl, but you can experiment with your favorite flavors)
3/4 c. milk
2 Tbsp. brown sugar

Directions


Preheat oven to 400 degrees.  Stuff Crescents into a 16-oz. oven safe dish.

Cover rolls evenly with oatmeal.

Slowly pour milk into bowl, trying to wet the oatmeal as much as possible.  Sprinkle brown sugar evenly over the top.  Place bowl on a cookie sheet (in case your pudding bubbles over) and bake at 400 degrees for 10 minutes.  So easy, filling, and tasty!