Prep 10 mins
Cook 3 hrs
you cant go wrong with this. It is delicious, and it hits the spot after a long day.
- 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
- Place cubed bread or rolls in slow cooker sprayed with vegetable cooking spray.
- In a mixixng bowl, combine milk, eggs, both sugars, butter, vanilla, and nutmeg and beat until smooth.
- Stir in pecans.
- Cover and cook on low for 3 hours.
- Seerve with lemon sauce or whipped topping.
I'm rating this 5 stars because of ease to make, use of ingredients on hand, and overall satisfaction. DH loved it as written, for me it was a little over sweet ( I used Splenda granulated and Splenda brown blend with the brown being half the ask for amount). Skipped the pecans but used almond milk and it really made a very tasty bread pudding. I would make this again with a bit less sweetness.
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. :-) ... Edited To Add: Your recipe encored for guests last nite & I made a more recipe-faithful version in my crock-pot using an Icelandic treat called "Kanilsnudar" (= cinnamon twist) that I'd describe as "soft biscuit-like cookies". I left out the pecans due to a DH dietary restriction & served it w/Flavored Butter: Sweet Brandy by Annacia after I molded warm servings in ramekins. We loved it again & I was able to get a photo this time. :-)
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]