Cinnamon Roll Bread Pudding In A Crock Pot Recipes

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
• Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
• Pour mixture into the prepared baking dish. Cover with aluminum foil.
• Bake in the preheated oven until almost set, about 45 minutes.
• Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
• Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
• Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
• Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
• Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• 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.
• Transfer cinnamon roll mix to a casserole dish and dot with butter.
• 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.

Steps:

• Combine apples and bread in the crock of a slow cooker.
• Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
• Cook on High until custard forms, 3 to 4 hours.

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the eggs, milk, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture., Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. If desired, dust servings with confectioners' sugar.

Steps:

• 1. Assemble ingredients
• 2. Butter well the inside of your crock pot.
• 3. Cut the bread into cubes; set aside.
• 4. Combine eggs, sugar, milk, vanilla, nutmeg and cinnamon in a bowl and stir together well.
• 5. Put bread into the buttered crock pot.
• 6. Now pour the mixture over the bread; mix well, cover and cook on high for 2 to 2 1/2 hours, or until set in the middle.
• 7. So good! ENJOY!
• 8. I am adding a quick glaze I made to drizzle over the bread pudding when done. 4 oz cream cheese 1/2 tsp vanilla 1 cup confectioners' sugar 1 1/2 to 2 Tbsp milk Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner's sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing will be thick but pourable.

Steps:

• Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
• Sprinkle the raisins and pecans over them.
• In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
• Pour mixture over rolls.
• Cover and refrigerate overnight.
• Preheat oven to 350°.
• Dot the mixture with the butter slices.
• Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
• Bake for 40-45 minutes or until bread pudding is set in center.
• To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
• Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
• Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
• Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
• Remove from heat and stir in the vanilla.
• Serve warm sauce over bread pudding.