Slow Cooker Bread Pudding

If you ever have too many cinnamon rolls in your kitchen after say, making Ree's totally awesome rolls, and you've eaten all you can and don't have anyone else to give to, this is a great way to use them up.  A totally simple and easy recipe that you can throw in your slow cooker that may have been collecting dust.  It may even inspire you to look for more easy recipes to utilize such an amazing appliance.

8 Cups Cubed Day-Old Unfrosted Cinnamon Rolls

4 Eggs

2 Cups Milk

1/4 Cup Sugar

1/2 Cup Butter, Melted

1/2 tsp Vanilla Extract

1/4 tsp Ground Nutmeg

1 Cup Raisins (Optional)

Place cubed cinnamon rolls in a 3 qt. slow cooker.  In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla, and nutmeg; beat until smooth.  Stir in raisins if your using.  I used golden raisins in the picture above because thats what I had the easiest access to.  Pour oven cinnamon rolls , stirring gently.  Cover and cook on low for 3 hours until a knife comes out clean. Serve with ice cream, custard sauce, or whatever tickles your fancy.

I drizzled mine with chocolate syrup.

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