Pillsbury Bake-Off Countdown: Triple The Chocolate Bread Pudding

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

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.