Bread Pudding Made with Cinnamon Rolls recipe

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Ingredients

2 (12 fluid ounce) cans evaporated milk
1 (4.3 ounce) package instant vanilla pudding mix
½ teaspoon almond extract
½ teaspoon pumpkin pie spice
1 pound cinnamon rolls, torn into pieces
1 ½ cups raisins
¼ cup pecans
¼ cup butter, cut into small pieces

Nutrition Info

561.2 calories
carbohydrate: 77.2 g
cholesterol: 79.6 mg
fat: 25 g
fiber: 2.9 g
protein: 11.3 g
saturatedFat: 10 g
servingSize: -
sodium: 578.6 mg
sugar: 39.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.

  2. Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.

  3. Transfer cinnamon roll mix to a casserole dish and dot with butter.

  4. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

Recipe Yield

8 servings

Recipe Note

Nothing beats this on a fall morning, like Thanksgiving, to get you in the mood for football! It also helps you get rid of all those cinnamon rolls getting stale that you brought home 3 days ago.

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