Cinnamon Bread Pudding

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

Place cubed cinnamon rolls in a slow cooker. In a mixing bowl, combine the next six ingredients; beat until smooth. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours. 6 servings.

*8 slices of cinnamon or white bread cut into 1 inch cubes, may be substituted for the cinnamon rolls.