Triple-the-Chocolate Bread Pudding

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  • 35 min prep time
  • 2 hr 40 min total time
  • 11 ingredients
  • 12 servings

Ingredients

1
can Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/2
cup semi-sweet chocolate baking chips
1/4
cup baking cocoa
1/2
cup milk
2
teaspoons instant coffee granules or crystals
2
teaspoons pure vanilla extract
3
eggs
2
egg yolks
3/4
cup dark chocolate syrup
1
cup heavy whipping cream

Directions

  1. 1 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.
  2. 2 Bake 29 to 32 minutes or until golden brown. Remove rolls to cooling rack. Cool 20 minutes.
  3. 3 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.
  4. 4 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.
  5. 5 Bake 40 to 50 minutes or until knife inserted in center of pudding comes out clean. Cool 15 minutes.
  6. 6 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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