Slow cooker bread pudding

By granolagina

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.