Cinnamon Roll Bread Pudding - cooking recipe

Ingredients

1 (4 ounce) box vanilla instant pudding mix (recommended Jell-O)
1 (24 ounce) can evaporated milk
1/2 teaspoon almond extract
1/2 teaspoon pumpkin pie spice
1 lb cinnamon rolls, leftover quartered or 1 lb store-bought cinnamon rolls, quartered
1 1/2 cups chopped dates or 1 1/2 cups raisins
1/4 cup chopped almonds or 1/4 cup pecans
4 tablespoons butter, cut into small pieces

Preparation

Preheat oven to 350 degrees F.
Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add rolls, raisins, and pecans to bowl. Stir together until well combined and bread is saturated.
Transfer to prepared casserole dish and dot with butter.
Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
Remove from oven and serve warm in martini glasses.