Chocolate-Cinnamon Roll Bread Pudding

Rich chocolate, toasted pecans, and gooey cinnamon rolls come together to make a delicious and easy bread pudding.

Chocolate-Cinnamon Roll Bread Pudding
Yield: approximately 6 servings
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  1. 1 (12.4-ounce) can refrigerated cinnamon rolls with icing, such as Pillsbury
  2. 4 tablespoons butter, melted
  3. 2⁄3 cup semisweet chocolate morsels
  4. 1⁄2 cup toasted pecans, chopped
  5. 1 cup whole milk
  6. 1 teaspoon vanilla extract
  7. 1⁄2 teaspoon ground cinnamon
  8. 2 large eggs, lightly beaten
  1. Preheat oven to 400°. Spray a shallow 11⁄2-quart baking dish with nonstick baking spray with flour. Set aside. Separate rolls, and place on a baking sheet. Reserve icing.
  2. Bake rolls until golden brown, approximately 10 minutes. Let cool slightly. Cut each roll into four pieces.
  3. Place half of cinnamon roll pieces in prepared dish; drizzle with 2 tablespoons melted butter. Sprinkle with half of chocolate and half of pecans. Repeat procedure once.
  4. In a medium bowl, whisk together milk, vanilla, cinnamon, and eggs; pour over cinnamon roll pieces. Loosely cover with aluminum foil, and refrigerate 30 minutes.
  5. Reduce oven to 375°. Bake, covered, 20 minutes. Uncover, and bake until set, approximately 15 minutes. Drizzle with reserved icing.
Taste of the South


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