Carrot Cake-Apple Bread Pudding
1 package frozen carrot cake 17.5 ounces, thawed and cut into 1-inch cubes.
1/2 cup chopped walnuts
1/2 cup dried apples finely chopped
1 1/4 cups milk
1 box instant butterscotch pudding mix 4-serving size
1/2 teaspoon ground cinnamon
2 tablespoons butter cut into pieces
Frozen whipped topping thawed
Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray.
In a large bowl, combine carrot cake cubes, walnuts, and apples. In a small bowl, whisk together milk, pudding mix, and cinnamon. Pour over carrot cake mixture, stirring gently. Pour into prepared casserole dish. Dot with butter.
Bake for 35-45 minutes, or until hot in center. Serve warm with whipped topping.