Slow Cooker Cinnamon Roll Bread Pudding

8 Cups Mini Cinnamon Rolls, cut in quarters
4 Eggs
2 Cups Milk
¼ Cup Sugar
¼ Cup Butter, melted
½ Teaspoon Vanilla Extract
¼ Teaspoon Ground Nutmeg
1 Cup Raisins
1 Cup Pecans, chopped


Place half of the cinnamon rolls in the slow cooker and top with half of the raisins and half of the pecans. Add remaining cinnamon rolls. In small mixing bowl combine eggs, milk, sugar, butter, vanilla and nutmeg. Wisk until blended. Pour over cinnamon rolls and gentle stir.
Cover and cook on low for 3 hours.

~Source – this was a combo of a few different recipes so I guess the credit goes to me! Research, combine and improvise.

Patti’s Notes: Super easy and very good with a dollop of Cool Whip Lite.

Health-o-Meter: Not so diet friendly.

Easy Meter: Easy Schmeasy.