Slow cooker bread pudding

Slow cooker bread pudding
Slow cooker bread pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 8

    cups cubed day-old unfrosted cinnamon rolls

  • 2

    cups milk

  • 4

    eggs

  • 1/4

    cup sugar

  • 1/2

    teaspoon vanilla extract

  • 1/4

    teaspoon ground nutmeg

  • 1

    cup raisins

  • 1/4

    cup butter, melted

Directions

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. Nutrition Facts: 1 serving equals 570 calories, 27 g fat (10 g saturated fat), 226 mg cholesterol, 468 mg sodium, 72 g carbohydrate, 3 g fiber, 13 g protein.

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