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!

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.)

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