With the kids out of school and some free time on my hands, I like to audition recipes that I can use in the Fall and Winter months. Here is an incredibly simple recipe for bread pudding in the crock-pot that is made from cinnamon rolls. It’s a handy recipe that works well for a carefree dinner party dessert or Christmas morning breakfast. It’s so delicious and easy, I’ll definitely be making it again!
CINNAMON ROLL BREAD PUDDING
8 cups cubed unfrosted cinnamon rolls
4 eggs (or 1/4 c. powdered eggs + 1/2 cup water)
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 cup raisins (chopped apples or nuts would also be yummy)
Place cubed cinnamon rolls in the crock-pot. In a mixing bowl, combine eggs, milk, sugar, butter, vanilla and nutmeg. Beat until smooth. Stir in raisins. Pour over cinnamon rolls and gently stir. Cover and cook on low for 3 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream or vanilla ice cream. (Note: I used Alison’s Pantry Frozen Cinnamon Rolls to make this recipe even easier. All you have to do is proof and bake them, and they taste just like homemade. They have a generous cinnamon filling, are nicely sized and much higher quality than Pillsbury tube rolls or other similar refrigerated dough products.)