CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
Triple the Chocolate Bread Pudding? I take issue with this dish.
I think it should instead be called "Triple the AWESOME Bread Pudding". Why? Well, because it 1) contains cinnamon rolls. 2) contains a ton of chocolate. 3) is baked into bread pudding. What? Delicious!
As the recipe creator, Kristin Walker, of Kennett Square, PA, says: "This is not your grandmother's bread pudding. Pillsbury cinnamon rolls are soaked, topped, and baked in chocolate and finally served with a special whipped cream. Oh my!".
Triple the Chocolate Bread Pudding
12 Servings
- 1can Pillsbury® Grands!® refrigerated cinnamon rolls with icing
- 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1/2cup Hershey's® semi-sweet chocolate baking chips
- 1/4cup Hershey’s® baking cocoa
- 1/2cup milk
- 2teaspoons instant coffee granules or crystals
- 2teaspoons McCormick® Pure Vanilla Extract
- 3LAND O LAKES® Eggs
- 2LAND O LAKES® Egg Yolks
- 3/4cup Hershey's® Special Dark® syrup
- 1cup heavy whipping cream
- Heat oven to 325°F. Generously spray 8-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place rolls evenly in pan; reserve icing.
- Bake 29 to 32 minutes or until golden brown. Remove rolls to cooling rack. Cool 20 minutes.
- Meanwhile, in 2-quart saucepan over medium-low heat, cook condensed milk, chocolate chips and cocoa, stirring constantly, until smooth. Remove from heat. Beat in milk, coffee granules and vanilla with wire whisk. Add eggs and yolks; beat with wire whisk until well blended.
- Generously spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. With serrated knife, cut cinnamon rolls into 1-inch pieces; arrange pieces evenly in bottom of baking dish. Pour chocolate-coffee mixture over pieces; turn pieces to coat evenly. Let stand 15 minutes. Drizzle chocolate syrup over top of pudding.
- Bake 40 to 50 minutes or until knife inserted in center of pudding comes out clean. Cool 15 minutes.
- Meanwhile, in large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Add reserved icing; beat 15 seconds or until well blended. Serve whipped topping with warm bread pudding. Store covered in refrigerator.