Active Time:

20 mins

Total Time:

1 hrs 40 mins

Servings:

8

What if I told you that for your next dessert, you should venture down the snack aisle or swing by the gas station and pick up some snack cakes? What if I told you that the final result would be a decadent, cinnamon-y bread pudding loaded with spice and pecans?

That should make you want to stop—at least, it makes me want to.

A few weeks ago, I bought a pack of Little Debbie Pecan Spinwheels. It had probably been a dozen years since I had enjoyed one of these swirly snacks. These used to be a favorite in high school, when we'd run to the nearest gas station between school and band practice, grabbing up any snack we could get our hands on.

I nibbled on one while I worked, and the next thing I knew, I forgot them, opened, in my desk drawer. The cakes turned hard and stiff, and I was sad for my missed snacking opportunity.

Then, a genius idea hit me: What if I could use these somehow? After all, they're just glorified bread, and that's all that's needed for several great dishes, like bread pudding and even French toast.

I asked the Southern Living Test Kitchen if they thought my idea for turning the stale Pinwheels into a dessert could work. They dove head first into the idea, and the result is this glorious bread pudding.

Southern Living Pecan Spinwheel Bread Pudding with a serving in a bowl beside — Caitlin Bensel; Food Stylist: Torie Cox

One tester wrote, "I did not expect to love this dish as much as I did. Turning them into bread pudding was a huge improvement—it’s rich, moist and custardy, nutty and cinnamon-y."

Pre-toasting the Spinwheels helps dry them out slightly so that they can better absorb the custard since they are fairly syrupy and sticky inside. (And you don't have to leave a package sitting open overnight like I did.)

We really like the balance of the final dish, which has loads of spice flavor and fruitiness from the apple, as well as a bit of tang from a cream cheese drizzle. It's truly going to surprise you when you take your first bite. If it does, leave us a review, and let us know what you think.

Editorial contributions by Kimberly Holland.

Ingredients

Bread Pudding

16 pecan sweet rolls (such as Little Debbie Pecan Spinwheels) (from 2 [8.46-oz.] pkg.), cut into quarters
4 large eggs
1 cup heavy whipping cream
1 cup whole milk
2 Tbsp. light brown sugar
2 tsp. vanilla extract
1/2 tsp. kosher salt
1 small (6 oz.) apple (such as Golden Delicious, Granny Smith, or Honeycrisp), peeled and finely chopped (about 3/4 cup)
1/2 cup chopped pecans, plus more for garnish
3 Tbsp. unsalted butter, melted, plus more for baking dish

Glaze

1/2 cup (4 oz.) cream cheese
1/2 cup (about 2 oz.) powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. kosher salt
2 to 3 Tbsp. whole milk

Directions

Prepare pan, toast cake pieces:

Preheat oven to 350°F, and grease a 2-quart baking dish with butter. Gather your ingredients.

Caitlin Bensel; Food Stylist: Torie Cox

Arrange quartered sweet rolls in a single layer on a parchment paper-lined rimmed baking sheet. Bake in preheated oven until lightly toasted and cut sides are just dry to the touch, 10 to 15 minutes. Remove from oven, and let cool slightly, about 5 minutes.

Caitlin Bensel; Food Stylist: Torie Cox
Make custard mixture:

Whisk together eggs, cream, milk, brown sugar, vanilla, and salt in a large bowl.

Caitlin Bensel; Food Stylist: Torie Cox

Gently stir in sweet rolls, and set aside. Let stand until rolls have softened and absorbed some of the egg mixture, about 20 minutes.

Caitlin Bensel; Food Stylist: Torie Cox
Mix and bake the Bread Pudding:

Gently stir in chopped apple and pecans.

Caitlin Bensel; Food Stylist: Torie Cox

Transfer sweet rolls mixture to prepared baking dish, and drizzle with melted butter. Place baking dish on a rimmed baking sheet.

Caitlin Bensel; Food Stylist: Torie Cox

Bake at 350°F, uncovered, until puffed, top is golden-brown, and center is set, 45 to 50 minutes. (Loosely cover with aluminum foil during final 5 to 10 minutes of bake time to prevent overbrowning, as needed.)

Caitlin Bensel; Food Stylist: Torie Cox
Prepare the Glaze:

Place cream cheese in a medium microwave-safe bowl. Microwave on HIGH until soft and stirrable, 15 to 30 seconds. Whisk in powdered sugar, vanilla, and salt until smooth and creamy. Gradually whisk in milk, 1 tablespoon at a time, to reach desired consistency. (Glaze should be thick but pourable).

Caitlin Bensel; Food Stylist: Torie Cox
Finish the Bread Pudding:

Drizzle Bread Pudding evenly with desired amount of Glaze, and garnish with pecans. Serve warm with remaining Glaze, as desired.

Caitlin Bensel; Food Stylist: Torie Cox