Slow Cooker Cinnamon Roll Pudding Recipe
- 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
- 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.
1 each: 570 calories, 27g fat (10g saturated fat), 226mg cholesterol, 468mg sodium, 72g carbohydrate (53g sugars, 3g fiber), 13g protein.
Reviews for Slow Cooker Cinnamon Roll Pudding
"This sounds so good . I have a new Slow Casseolle Cooker, can this be made in it and would I use the same time as it is a 9x13 size?"
"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."
"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!"
"This is hands down the best bread Pudding Recipe out there. All my friends wanted the recipe. I tripled it to make a large crock pot amount for a large party. I added one Fuji apple, cored and peeled. I cubed the apple and put it in at the beginning. I also made carmel creme sauce to serve with it. I used fat free caramel sauce and mixed it with heavy whipping cream that I had slightly heated on the stove. Mix the caramel sauce into the heated cream, stirring the entire time. So good to drizzle over the warm bread pudding!"
"My husband and I are trying to reduce are fat ,calorie, and cholesterol content so for this recipe I used egg substitute instead of the whole eggs.I also used Vanilla Almond Milk for the milk and reduce the raisins to 1/2 cup and added 1/2 cup chopped walnuts or slivered almonds.I also reduced the butter to 3 tablespoons instead of 1/4 cup and used brown sugar instead of granulated white sugar. I enjoy being creative and modifying recipes to meet my family's needs."
"I have made it with Splenda and it was great--I don't use egg substitute--too expensive."
"Have you tried this with the egg substitute and splenda? I don't know why it wouldn't work. Sounds good to me."
"Has anyone tried this with egg substitute and Splenda instead of the sugar?"
" I would also like to know if this recipe could be made in a 6 qt. cooker? And if it should be doubled.Thanks, Monda49"
"Can this recipe for a 3 qt cooker be adapted to a 6 qt cooker? Should it be doubled and cooked the same amount of time?Thanks,Sandy Y"