Nothing beats this on a fall morning, like Thanksgiving, to get you in the mood for football! It also helps you get rid of all those cinnamon rolls getting stale that you brought home 3 days ago.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.

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  • 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

561 calories; protein 11.3g; carbohydrates 77.2g; fat 25g; cholesterol 79.6mg; sodium 578.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2021
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! Read More