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Slow Cooker Recipe: 4-or 5-quart slow cooker
Prep 10 minutes
Cook Low 3 to 4 hours
Servings 6

• Butter-flavored cooking spray
• 1 pound leftover or store-bought cinnamon rolls, cut into 1 -inch cubes
• 1 1/2 cups dried chopped dates, Dole®
• 1/4 cup sliced almonds, Planters®
• 1 box (4.6-ounce) cook & serve vanilla pudding mix, Jell-O®
• 1 cans (12 ounces each) evaporated milk, Carnation®
• 1/2 teaspoon almond extract, McCormick®
• 1/2 teaspoon pumpkin pie spice, McCormick®
• 1 tablespoons butter, cut into small pieces

Spray the inside of a 4-or 5-quart slow cooker with butter-flavored cooking spray.

2. Place cinnamon roll cubes, dates, and almonds in a large bowl, and toss to combine thoroughly.

3. In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice Pour pudding mixture over bread mixture Stir together until mixture is well combined and bread is saturated.

4. Transfer to slow cooker and dot with butter.

5. Cover and cook on LOW setting for 3 to 4 hours.


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