Recipe courtesy of Paula Deen
Save Recipe Print
Total:
6 hr 30 min
Prep:
20 min
Inactive:
5 hr 10 min
Cook:
1 hr
Yield:
8 to 10 servings
Level:
Easy
Total:
6 hr 30 min
Prep:
20 min
Inactive:
5 hr 10 min
Cook:
1 hr
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Soak the raisins in rum for 10 minutes to plump them up. Fold together the vanilla pudding, sugar and whipped heavy cream. Cut the cooled cinnamon toast bread pudding into large cubes, about 1 1/2-inches. Layer half the bread pudding cubes into the bottom of a large trifle dish or serving bowl and sprinkle with raisins. Spoon half the cinnamon pudding over the raisins and bread pudding. Sprinkle half of the rum raisins on top. Repeat the layers with remaining ingredients. Chill in the refrigerator for 4 hours before serving. Serve with sweetened whipped cream, if desired.

Cinnamon Toast Bread Pudding

Preheat oven to 350 degrees F. Butter a 9 by 13-inch baking dish.

Arrange the cinnamon toast, in shingled rows, in the prepared baking dish. In a large mixing bowl, whisk eggs, brown sugar, cream, milk and vanilla together. Pour the egg mixture over the cinnamon toast. Cover and refrigerate for 1 hour, pressing down on the cinnamon toast occasionally into the egg mixture. Bake for 1 hour until puffed and golden.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Cinnamon Baked French Toast

Recipe courtesy of Ree Drummond

Cinnamon Rolls

Recipe courtesy of Ree Drummond

Cinnamon Bun Apple Pie

Recipe courtesy of Food Network Kitchen

French Toast

Recipe courtesy of Robert Irvine

Overnight Cinnamon Rolls

Recipe courtesy of Alton Brown

Cinnamon Baked Doughnuts

Recipe courtesy of Ina Garten

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword