Easy Double Chocolate Bread Pudding

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 large day old cinnamon rolls
• 3 cups vitamin d whole chocolate milk (not skim or low fat)
• 3 large eggs
• chocolate chips (optional)
• pecans (optional)
• chocolate fudge topping

Recipe

• 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!