Cinnamon Roll Bread Pudding In A Crock Pot Food

SLOW-COOKER CINNAMON ROLL PUDDING

Steps:

• Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.

SLOW COOKER BREAD PUDDING

Steps:

• Pre-heat slow cooker to high setting.
• Place cubed bread in large mixing bowl, set aside.
• Combine remaining ingredients in medium size mixing bowl, whisk thoroughly.
• Pour liquid ingredients over bread cubes, stir until bread is completely coated.
• Transfer bread mixture into slow cooker, reduce heat to low.
• Cook for 3 hours or until knife inserted in center comes out clean.
• Serve warm with whipped cream on top.

CINNAMON ROLL BREAD PUDDING

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.

CROCK POT BREAD PUDDING

Steps:

• Place bread cubes in greased slow cooker.
• Beat together eggs and milk.
• Stir in sugar, butter, raisins, and cinnamon.
• Pour over bread and stir.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160°.
• Make sauce just before pudding is done baking.
• Begin by melting butter in saucepan.
• Stir in flour until smooth.
• Gradually add water, sugar, and vanilla.
• Bring to boil.
• Cook, stirring constantly for 2 minutes, or until thickened.
• Serve sauce over warm bread pudding.

CINNAMON ROLL BREAD PUDDING

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.

RAISIN CINNAMON BREAD PUDDING - CROCK POT

Steps:

• Spray inside of 5 quart crockpot with vegetable spray.
• Place bread cubes in the crockpot.
• Mix milk, water, vanilla, and eggs, and pour over bread cubes. Spoon stir the bread with the milk mixture to coat all the bread cubes.
• Cover and cook on low 2 1/2-3 hours. Serve warm with ice cream or cold with cool whip. Preheats easily in microwave.

SLOW COOKER APPLE CINNAMON BREAD PUDDING

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.

CROCKPOT CINNAMON BREAD - BREAD PUDDING

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.

CINNAMON ROLL BREAD PUDDING

Steps:

• Cut each baked cinnamon roll into 6 pieces and place in a sprayed 11x7-inch baking pan. Whisk together egg yolks, eggs, milk, sugar and almond extract. Pour egg mixture evenly over cinnamon rolls. Sprinkle with raisins and dot with butter. Cover and refrigerate 4-24 hours. Bake at 325°F 55-60 minutes. Cover with foil last 20 minutes of baking to prevent over browning. Drizzle with cream cheese frosting while warm.

CROCK POT BREAD PUDDING

Steps:

• Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal.
• Place mixture in a WELL greased crock pot.
• Cook on high for 4-5 hours, or until a knife stuck in middle of the"pudding" comes out fairly clean.
• NOTE: For the last 1/2 hour of cooking, lift the lid a"crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.
• Bread pudding should rise slightly like a cake while cooking, and be smooth on top.
• It should be fairly solid when done, like a very moist chewy brownie, or perhaps like a dense souffle.

CINNAMON ROLL BREAD PUDDING

Steps:

• Whisk sugar into egg yolks until sugar is dissolved.
• Add vanilla. If using imitation vanilla, use a little more than the 1/2 Tbls.
• Heat heavy cream just until it starts to boil.
• Slowly add egg/sugar mixture into heavy cream.
• Heat on low until thickened. Don't let the egg yolks cook until solid, or you'll have sweetened scrambled eggs.
• Pour mixture over cinnamon rolls. Using your hands, mix GENTLY so you don't break up the rolls too much.
• Pour this mixture into a greased 9x12x6 pan. Cover and bake at 325 for 15 - 20 minutes. Don't let it get dry. Someone suggested using a crock pot. Good idea, keep an eye on it to prevent burning on sides and bottom.
• FOR ICING.
• Mix the 1/4 cup heavy cream with the powdered (10X) sugar. As soon as you take the baked mixture out of the oven, pour icing over the mixture. It should soak in and not be very obvious.
• At this point you can add raisins or chocolate chips if you want.

CINNAMON BREAD PUDDING

Steps:

• Place cubed bread or rolls in slow cooker sprayed with vegetable cooking spray.
• In a mixixng bowl, combine milk, eggs, both sugars, butter, vanilla, and nutmeg and beat until smooth.
• Stir in pecans.
• Cover and cook on low for 3 hours.
• Seerve with lemon sauce or whipped topping.