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Cinnamon Roll Bread Pudding Recipe

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This recipe for Cinnamon Roll Bread Pudding is from The Tesauro Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. leftover cinnamon rolls, cut into 1 inch cubes
1/2 - 3/4 c. chopped dates
1/2 - 3/4 c. sliced almonds
1 box (4.6 oz.) cook & serve vanilla pudding
2 cans (12 oz each) evaporated milk
1/2 t. almond extract
1/2 t. pumpkin pie spice
2 T. butter, cut into small pieces
Directions:
Directions:
Preheat oven to 350º. Lightly spray a 3 quart casserole with cooking spray. In a large bowl, place the cinnamon roll cubes, dates and almonds. Toss to combine.

In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Pour pudding mixture over bread mixture. Stir together until well combined and bread is saturated. Pour into casserole dish and dot with butter.

Bake for 1 hour to 1 hour 10 minutes or until knife inserted into center comes our clean.
Personal Notes:
Personal Notes:
I have used the inexpensive store bought cinnamon rolls for this and it worked fine.

 

 

 

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