CINNAMON ROLL BREAD PUDDING

Cinnamon Roll Bread Pudding image

Make and share this Cinnamon Roll Bread Pudding recipe from Food.com.

Provided by internetnut

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 ounce) box vanilla instant pudding mix (recommended Jell-O)
1 (24 ounce) can evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
1 lb cinnamon rolls, leftover quartered or 1 lb store-bought cinnamon rolls, quartered
1 1/2 cups chopped dates or 1 1/2 cups raisins
1/4 cup chopped almonds or 1/4 cup pecans
4 tablespoons butter, cut into small pieces

Steps:

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.

Nutrition Facts : Calories 733.8, Fat 32, SaturatedFat 12.7, Cholesterol 103.2, Sodium 757, Carbohydrate 102.1, Fiber 6.1, Sugar 70.1, Protein 14.9

*** Explore more Cinnamon Roll Bread Pudding Recipes »

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