Slow-Cooker Bread Pudding

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Slow-Cooker Bread Pudding

Slow-Cooker Bread Pudding

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.

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