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Chocolate Bread Pudding


Uses left over caramel rolls.

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  • 4 cups 1-inch cubes day old cinnamon caramel pecan rolls (about 6 ounces)
  • 1 cups semisweet or bittersweet chocolate chips, divided
  • 1/2 cup pecans roughly chopped
  • 1 cup heavy whipping cream, divided
  • 1 cup whole milk, divided
  • 5 tablespoons unsweetened cocoa powder
  • 4 large eggs
  • 1 large egg yolk
  • Lightly sweetened whipped cream



Step 1

Put cubed cinnamon rolls into an oiled 9"x12" baking dish. Sprinkle pecans and 3/4 C chocolate chips over the top. Heat 1/2 C whipping cream, 1/2 C whole milk on low. Mix in cocoa powder and 1/2 C chocolate chips. In a separate bowl whisk eggs, yolk and remaining milk & cream. Gradually pour cream mixture into eggs. Pour over rolls in the baking dish and let stand one hour. Bake at 325 45-50 minutes or until set.


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