- 8 cups cubed day-old unfrosted cinnamon rolls
- 4 large 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
- 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
Sort By :
"Line your slow cooker with a foil collar to prevent burning. Newer slow cookers seem to run much hotter. This helps deflect that heat."
"My bread pudding burned at 3 hours. I will find a recipe that that won't happen."
"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!"