Slow-Cooker Cinnamon Roll Pudding

Perfect for dessert or breakfast, this sinfully sweet cinnamon roll bread pudding recipe is made with day-old cinnamon rolls, eggs, milk and raisins for a satisfying treat that practically makes itself in the slow cooker.

Ingreadient

    • 8 cups cubed day-old unfrosted cinnamon rolls
    • 4 large eggs
    • 2 cups whole milk
    • 1/4 cup sugar
    • 1/4 cup butter, melted
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon ground nutmeg
    • 1 cup raisins
    • Vanilla ice cream, optional

Step by step

    1. Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.

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