Welcome to our new Magazine format! All new content will now be brought to you in this easy, new format. All our older content can still be found by scrolling below. Simply click the ">" to start the magazine and navigate via your arrow keys.

Friday, July 24, 2009

Cinnamon Roll Bread Pudding

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.)

Original: http://allaboutfoodstorage.com/2009/07/cinnamon-roll-bread-pudding/