A swirled snack gets new life as this decadent bread pudding.
That should make you want to stopat least, it makes me want to.
A few weeks ago, I bought a pack of Little Debbie Pecan Spinwheels.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
It had probably been a dozen years since I had enjoyed one of these swirly snacks.
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?

Credit:Caitlin Bensel; Food Stylist: Torie Cox
They dove head first into the idea, and the result is this glorious bread pudding.
One tester wrote, “I did not expect to love this dish as much as I did.
Turning them into bread pudding was a huge improvementits rich, moist and custardy, nutty and cinnamon-y.”

Credit:Caitlin Bensel; Food Stylist: Torie Cox
(And you don’t have to leave a package sitting open overnight like I did.)
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.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
)cream cheese
1/2cup(about 2 oz.
Arrange quartered sweet rolls in a single layer on a parchment paper-lined rimmed baking sheet.
Remove from oven, and let cool slightly, about 5 minutes.

Credit: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.
Mix and bake the Bread Pudding:
Gently stir in chopped apple and pecans.

Credit: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.
Prepare the Glaze:
Place cream cheese in a medium microwave-safe bowl.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
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.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
(Glaze should be thick but pourable).
Serve warm with remaining Glaze, as desired.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox