Slow-Cooker Bread Pudding Recipe

By Bailey1_

In Hebron, Indiana, Edna Hoffman uses her slow cooker to turn day-old cinnamon rolls into a comforting, old-fashioned dessert. "It tastes wonderful topped with lemon or vanilla sauce or whipped cream," she suggests.

Ingredients

• 8 cups cubed day-old unfrosted cinnamon rolls
• 4 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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

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 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.