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.
Photo: Cinnamon Roll Bread Pudding Recipe
















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By mansonfraek
on November 03, 2011
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AWESOME
By BWRich99
Fort Worth TX
on October 16, 2011
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I made this using Pillsbury minibites without the icing.I used one and a half cans. I think finding the right combination between wet ingrediants and rolls is the trick. The sauce (from the show made the pudding just right. Yes a little gooey in the center which was fine. Added a little more vanila vodka to the sauce and no one cared. ;o
I made this for my Mom and Dad and sister. Made in the morning (8am and drove to their house with the blender and sauce mixings, stopping at the store for the icecream prior to arriving. (2pm It got rave reviews from the family and I had to give up the recipe to my sister. That means they liked it. I will make again for an upcoming xmas party. Kudos!
By Pinky2128
on July 04, 2011
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Yummy, yummy, yummy! Took this to a party and it was gone in minutes. I don't usually like bread pudding but this one was great and so easy to make. Left out the raisins and nuts and still was awesome!
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