Slow Cooker Cinnamon Roll Pudding
8 cups cubed day-old unfrosted cinnamon rolls 4 large eggs 2 cups milk 1/4 cup sugar 1/4 cup butter, melted 1/2 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1 cup raisins Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean. Yield: 6 servings.
Editor’s Note: 8 slices of cinnamon or white bread, cut into 1-inch cubes, may be substituted for the cinnamon rolls.