Nothing like this to get you in the mood for football on an autumn morning like Thanksgiving! Additionally, it aids in getting rid of the stale cinnamon rolls that you brought home three days prior.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (12 fluid ounce) cans evaporated milk
- 1 (4.3 ounce) package instant vanilla pudding mix
- ½ teaspoon almond extract
- ½ teaspoon pumpkin pie spice
- 1 pound cinnamon rolls, torn into pieces
- 1 ½ cups raisins (Optional)
- ¼ cup pecans (Optional)
- ¼ cup butter, cut into small pieces
Instructions
- 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.
Nutrition Facts
| Calories | 561 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 579 mg |
| Sugars | 39 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I used leftover Hawaiian rolls that I had in the freezer from the holidays. I added 1 cube of melted butter and 1/2 cup of coconut sugar and 1 tablespoon of cinnamon to improvise the cinnamon rolls. The best bread pudding I ever made,and perfect for a superbowl potluck!