Cinnamon Roll Bread Pudding

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 (4.6-ounce) box instant vanilla pudding mix (recommended: Jell-O)
  • 2 (12-ounce) cans evaporated milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 pound leftover or store-bought cinnamon rolls, quartered
  • 1 1/2 cups chopped dates or raisins
  • 1/4 cup chopped almonds or pecans
  • 4 tablespoons butter, cut into small pieces
Directions
  • Preheat oven to 350 degrees F.

  • Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.

  • In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.

  • Transfer to prepared casserole dish and dot with butter.

  • Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.

  • Remove from oven and serve warm in martini glasses.


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