Cinnamon Roll Bread Pudding

Name: Cinnamon Roll Bread Pudding
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

8 ingredients

6 steps

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

Directions

1

Preheat oven to 350 degrees F.
2

Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
3

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.
4

Transfer to prepared casserole dish and dot with butter.
5

Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
6

Remove from oven and serve warm in martini glasses.