I was told this recipe was from a manager of an Old Country Buffet. It was a way for them to use their stale cinnamon rolls.

OLD COUNTRY BUFFET BREAD PUDDING

8 slices white bread, cut up
8 cinnamon rolls with glaze, cut up
1/2 cup raisins
BASE MIX:
4 eggs
2 cups milk
1/4 cup sugar
1/4 cup butter melted
1/2 teaspoon ground cinnamon, or more
1 teaspoon vanilla
BREAD PUDDING SAUCE:
3/4 parts prepared vanilla pudding
1/4 part warm water
1 dash vanilla

Preheat oven to 325 degrees F.

Take a 13x9-inch pan and spray with Pam. Place the cinnamon rolls in a layer on bottom of pan, add raisins, then layer the bread on top.

Beat eggs and milk, stir in sugar, butter, cinnamon and vanilla.

Pour over the cinnamon rolls in pan and press down until all the air bubbles have disappeared. If any raisins are on the surface, push under bread.

Place in a 325 degree oven for 45 minutes or until internal temperature is at 200 degrees.

Top with 12 ounces of sauce.