123 Chocolate Pinwheel Pudding Recipe

Ingredients for 123 Chocolate Pinwheel Pudding

• Cinnamon Rolls
• Chocolate Milk
• Eggs

How to Make 123 Chocolate Pinwheel Pudding

1. Preheat oven to 350°F (175°C).
2. Lightly grease six 8-ounce ramekins with cooking spray.
3. Unroll the crescent rolls and separate into triangles. Place the bottom halves of the triangles into the prepared ramekins.
4. In a medium bowl, whisk together the milk, eggs, sugar, and vanilla extract until well combined.
5. Pour half of the milk mixture evenly over the crescent roll bottoms in the ramekins.
6. Top each ramekin with the remaining crescent roll triangles (the tops).
7. Pour the remaining milk mixture evenly over the roll tops.
8. Place the ramekins in a large, shallow baking pan.
9. Carefully pour boiling water into the baking pan until it comes halfway up the sides of the ramekins.
10. Bake for 35-40 minutes, or until a knife inserted near the center comes out clean.
11. Remove the ramekins from the oven and let them cool on a wire rack to room temperature.
12. Serve immediately or refrigerate for up to 2 days. Enjoy!