Slow cooker bread pudding
By granolagina
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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
Details
Servings 6
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.
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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