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Triple-the-Chocolate Bread Pudding

(10)
  0 reviews
  • 35 min prep time
  • 2 hr 40 min total time
  • 11 ingredients
  • 12 servings
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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

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

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

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%
Potassium
250mg
7%
Total Carbohydrate
60g
20%
Dietary Fiber
2g
7%
Sugars
42g
Protein
8g
% Daily Value*:
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.
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