Cinnamon Roll Bread Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 767
- Total Fat
- 29
- Saturated Fat
- 13
- Carbohydrates
- 118
- Dietary Fiber
- 5
- Sugar
- 69
- Protein
- 14
- Cholesterol
- 53
- Sodium
- 1064
- Total: 1 hr 20 min
- Prep: 10 min
- Cook: 1 hr 10 min
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.