Cinnamon Bread Pudding

weekend cooker's Note:

you cant go wrong with this. It is delicious, and it hits the spot after a long day.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 6-8

Yield: 6.0 puddings

• 8 cups leftover hot rolls or 8 cups cinnamon rolls or 8 cups cinnamon-swirl bread
• 2 cups milk
• 4 large eggs
• 3/4 cup sugar
• 1/3 cup packed brown sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1 cup finely chopped pecans

Directions:

1. Place cubed bread or rolls in slow cooker sprayed with vegetable cooking spray.
2. In a mixixng bowl, combine milk, eggs, both sugars, butter, vanilla, and nutmeg and beat until smooth.
3. Stir in pecans.
4. Cover and cook on low for 3 hours.
5. Seerve with lemon sauce or whipped topping.

Reviews

[Sydney Mike]

Bought a cinnamon swirl loaf at a local Farmers' Market just for this recipe & was very happy with the results, although being the raisin-lover that I am, I'd probably add some of them the next time around! But, the idea of using left over cinnamon bread of any kind makes this a great keeper, I think! Thanks for sharing it! [Tagged & made in Please Review My Recipe]

[Chef #1163587]

I had a craving for cinnamon bread pudding and found this recipe. The challenge is that I always cut recipes to two servings (it is just my DH and I). I cut this to two servings and baked, covered in the oven at 225 for 3 hours. Superb! I made it for a second time today with more of the cinnamon bread from the local bread shop and it turned out great, yet again. We use a brandy sauce over it (also cut to two servings, Brandy Sauce) which turns out nice, hot and thick! Thank you for sharing your recipe!

[twissis]

I chose your recipe cuz it was simple, ingredient-friendly & did not require making a sauce that would add to the prep time + cal as we love bread pudding & mostly view a sauce as overkill. I used frozen crusty rolls & added 1 tsp grd cinnamon to indroduce that flavor. My orig intent was to use my crockpot, but I oven-baked it as the other reviewers when I got short of time. Except for the poss opt add of raisins, I would not chg a thing about this recipe. It easily serves 8 IMHO & the ingredient combo produces a lovely caramel flavor that works well plain or w/a variety of sauces, ice cream, etc. Thx for sharing this recipe w/us. :-)