Cinnamon Toast Trifle

Directions

1. 1
   Soak the raisins in rum for 10 minutes to plump them up.
2. 2
   Fold together the vanilla pudding, sugar and whipped heavy cream.
3. 3
   Cut the cooled cinnamon toast bread pudding into large cubes, about 1 1/2-inches.
4. 4
   Layer half the bread pudding cubes into the bottom of a large trifle dish or serving bowl and sprinkle with raisins.
5. 5
   Spoon half the cinnamon pudding over the raisins and bread pudding.
6. 6
   Sprinkle half of the rum raisins on top.
7. 7
   Repeat the layers with remaining ingredients.
8. 8
   Chill in the refrigerator for 4 hours before serving.
9. 9
   Serve with sweetened whipped cream, if desired.
10. 10
    Cinnamon Toast Bread Pudding
11. 11
    Preheat oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
12. 12
    Arrange the cinnamon toast, in shingled rows, in the prepared baking dish.
13. 13
    In a large mixing bowl, whisk eggs, brown sugar, cream, milk and vanilla together.
14. 14
    Pour the egg mixture over the cinnamon toast.
15. 15
    Cover and refrigerate for 1 hour, pressing down on the cinnamon toast occasionally into the egg mixture.
16. 16
    Bake for 1 hour until puffed and golden.