Slow-Cooker Bread Pudding
8 cups cubed day-old unfrosted cinnamon rolls
4 large eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins
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 for 3 hours or until a knife inserted near the center comes out clean.
Yield: 6 servings.
Editor's Note: 8 slices of cinnamon or white bread, cut into 1-inch cubes, may be substituted for the cinnamon rolls.