Sweet Roll Pudding

Southern Living
4 to 6 servings


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1 (7-ounce) can refrigerated cinnamon-raisin rolls*
2 large eggs
1 1/2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
2 tablespoons honey


Bake rolls according to package directions; cool and crumble. Sprinkle 3 cups crumbs into a lightly greased 1 1/2-quart baking dish.

Combine eggs and milk; stir in sugar and vanilla extract, and pour over crumbs.

Combine butter and honey; pour over crumb mixture.

Bake at 300° for 1 hour or until golden brown.

* 3 cups leftover cinnamon roll or coffee cake crumbs may be substituted.

Created date

October 2003