Recipe Background
Bread pudding is making a comeback in the dessert world, but the secret to making a brilliant bread pudding is choosing something unique for the bread. Cinnamon Roll Pudding, as the name suggests, uses cinnamon rolls. Is there anything more perfect? Baked in a custard and with a few raisins added for fruity flavor, Cinnamon Roll Pudding is best enjoyed warm with a scoop of ice cream... and a huge smile!
Bread pudding is making a comeback in the dessert world, but the secret to making a brilliant bread pudding is choosing something unique for the bread. Cinnamon Roll Pudding, as the name suggests, uses cinnamon rolls. Is there anything more perfect? Baked in a custard and with a few raisins added for fruity flavor, Cinnamon Roll Pudding is best enjoyed warm with a scoop of ice cream... and a huge smile!
Ingredients
- 8 cups unfrosted cinnamon rolls homemade or store-bought, day-old and cubed
- 4 large eggs
- 2 cups whole milk
- 1/4 cup sugar
- 1/2 stick butter melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 cup raisins
- vanilla ice cream optional, to taste, for serving
Directions
- In a 3-quart slow cooker, add the cinnamon roll cubes.
- In a small bowl, add the eggs, the milk, the sugar, the butter, the vanilla, and the nutmeg and whisk to combine.
- Add the raisins to the egg mixture and stir to combine.
- Pour the egg mixture over the cinnamon roll cubes and stir gently to combine.
- Cover and cook on low until a knife inserted into the center comes out clean, about 3 hours.
- Serve warm with the ice cream.
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