Check out what my friends at Taste of Home had to say about this delicious Bread Pudding:
I use my day old biscuits for this pudding. My daughter likes it so well that we served it at her wedding reception!
Wow! Bread pudding at a wedding reception? It really is that good, and I’m definitely making it for the next potluck at work. When I served it at home I offered the family either cool whip or ice cream. We do this thing where we freeze our Cool Whip and it’s a mix of both. The great part about doing this is that it keeps the Cool Whip from melting too fast.
Ingredients
8 cups cubed day-old unfrosted cinnamon rolls (or cinnamon bread)
4 large Eggland’s Best eggs
2 cups TruMoo milk
1/4 cup Domino sugar
1/4 cup Land o Lakes butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon McCormick ground nutmeg
1 cup Sun Maid raisins
Instructions:
Place cubed cinnamon rolls in a slow cooker. Whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls and give everything a stir. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean.
Quick Tip: I cubed then baked the bread on 200 degrees for about ten minutes to give it that “day old” texture. Line the bottom of the crock with foil for easy cleanup.
Thank you to Taste of Home for this awesome recipe!
