Slow Cooker Bread Pudding - cooking recipe

Ingredients

8 cups cubed day-old unfrosted cinnamon rolls
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 cup raisins

Preparation

Place cubed cinnamon rolls in a 3-qt slow cooker.
In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg, beat until smooth.
Stir in raisins.
Pour over cinnamon rolls; stir gently.
Cover and cook on low for 3 hours or until a knife comes out clean.