- 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 McCormick® Pure 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.
Reviews for Slow-Cooker Bread Pudding
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"Slow cooker burned part of bread-pudding and I did not completely cook it in cooker. Moved it to oven to watch.."
"The best bread pudding that I have ever eaten. hands down!!"
"I absolutely loved this recipe. Made it for my husband and friends and it was a huge hit. I accidently forgot the sugar, but offered topping such as half and half, whipped cream, ice cream and caramel sauce and the compliments quickly came in. My husband suggested the next time I make it to cut back on the raisins and add a cubed, peeled apple and/or pear. Definitely will try that!Thanks for sharing!"
"Edna Hoffman, you are a culinary genius! What a wonderful recipe! This bread pudding made my taste buds happy and my childhood memories vivid. We had a Fall Feast potluck at work, and we were supposed to bring a "comfort" dish that we associated with the Fall season. This was what I chose, and I doubled it (no problem). It certainly seemed to evoke fond memories in all of my co-workers! There wasn't a crumb left, despite three loaded tables of food. I just baked the cinnamon rolls the night before and put them in the fridge without covering them. Easy to fix - used two tubes of Pillsbury cinnamon rolls. Thank you so much for sharing!"
"Took to church potluck, Everyone loved this recipe!"