Easy Double Chocolate Bread Pudding

Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a fantastic and easy recipe. It calls for day old large cinnamon rolls, and you can either bake them yourself, or buy them from a bakery.

Ingredients Nutrition

Directions

  1. Mix eggs and chocolate milk together. Slice cinnamon rolls in half so there's a top and a bottom. If they fall apart, that's ok.
  2. Place cinnamon roll bottoms in a lightly buttered 9 x 13 pan. Pour half the milk mixture over the rolls and smoosh them down a little. If you are using chocolate chips, pecans, or any other type of extra, sprinkle a little on the rolls.
  3. Place the tops on the rolls, then pour the remaining milk mixture over that, and smoosh it down again, making sure the cinnamon roll tops get down in the milk.
  4. Cover with Saran wrap and refrigerate over night.
  5. Bake in a preheated oven at 375 degrees for 35 to 45 minutes, or until knife inserted in the middle comes out clean.
  6. During the last 10 minutes of baking time, you can add additional chocolate chips and pecans if you'd like.
  7. Pour Hot Fudge sauce over bread pudding. You'll need to warm the sauce a bit in order to do this.
  8. We like using Gherardelli's 60% chocolate chips for a not quite "dark chocolate" taste. It cuts some of the sweetness from the Hot Fudge sauce, too.
  9. You can also mix in chopped up Maraschino cherries with the milk and eggs if you prefer that instead of pecans. We've also tried coconut, raisins, and a variety of other "add ins" on different occasions. We like the pecans and chips the best, and it is SO good!

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