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!
Bake-Off® Contest 45, 2012
Kristin Walker
Kennett Square, Pennsylvania
-
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
Steps
-
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
Bake 29 to 32 minutes or until golden brown. Remove rolls to cooling rack. Cool 20 minutes.
-
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
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
Bake 40 to 50 minutes or until knife inserted in center of pudding comes out clean. Cool 15 minutes.
-
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.
-
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
Bake 29 to 32 minutes or until golden brown. Remove rolls to cooling rack. Cool 20 minutes.
-
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
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
Bake 40 to 50 minutes or until knife inserted in center of pudding comes out clean. Cool 15 minutes.
-
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 31%
-
- Saturated Fat
- 10g
- 51%
- Trans Fat
- 1 1/2g
- Cholesterol
- 125mg
- 42%
- Sodium
- 320mg
- 13%
- Total Carbohydrate
- 60g
- 20%
-
- Dietary Fiber
- 2g
- 7%
- Sugars
- 42g
- Protein
- 8g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012
Crisco is a trademark of The J.M. Smucker Company
Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
© 2016 ®/TM General Mills All Rights Reserved