Cinnamon Toast Trifle
By Paula Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 1/2 cup raisins
- 1/4 cup dark rum
- 1 (4 oz) package prepared according to package directions vanilla pudding
- 1/4 cup cinnamon sugar
- 2 cups whipped to soft peaks, plus 1 cup heavy cream heavy cream
- 1 loaf sliced and toasted cinnamon bread
- 5 eggs
- 1/2 cup packed light brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- sweetened for garnish whipped cream
Soak the raisins in rum for 10 minutes to plump them up. Fold together the vanilla pudding, sugar and 2 cups 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 °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, 1 cup 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.