- 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
"It was the best ever bread pudding but it burned on the bottom. Good idea to try lining crock pot with aluminum foil. I'll try that next time."
"I use my day old biscuits for this pudding. My daughter likes it so well that we served it at her wedding reception!"
"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.."