Cinnamon Roll Bread Pudding

Name: Cinnamon Roll Bread Pudding
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Cuisine: american
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

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Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Cook: 1 hr 10 min

Yield: 6 servings

Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Cook: 1 hr 10 min

Yield: 6 servings

Ingredients

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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.