Slow-Cooker Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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In Hebron, Indiana, Edna Hoffman uses her slow cooker to turn day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream, she suggests. Ingredients:
8 cups cubed day-old unfrosted cinnamon rolls |
4 eggs |
2 cups milk |
1/4 cup sugar |
1/4 cup butter, melted |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
1 cup raisins |
Directions:
1. Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean. Yield: 6 servings.
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