Recipe: Waimea Bread Pudding (topped with pudding and whipped topping)

I don't know whether this is the same one your mother had when she was small, but it sounds similar.

CUSTARD BREAD PUDDING
WAIMEA BREAD PUDDING BY JACOB EVANS, 12/03/1996

6 eggs, beaten
1 cup brown sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon, divided use
4 teaspoons vanilla
3 cups milk
1 cup chopped pecans
1 cup raisins
10 to 12 slices Hawaiian bread, dried (or substitute white bread if unable to find)

FOR THE TOPPING:
1 (4-serving size) package vanilla instant pudding
2 cups milk
1 large jar of maraschino cherries
8 ounce tub of non-dairy whipped topping

Preheat oven to 350 degrees F.

In a 2 quart bowl, beat eggs. Add brown sugar, nutmeg, 1 teaspoon cinnamon, vanilla and 3 cups milk. Break up bread in a 9 x 13 pan. Pour egg mixture over bread. Push down with a fork until most of liquid is absorbed. Sprinkle with the remaining 1 teaspoon of cinnamon.

Bake for 1 hour or until it is golden brown. Allow to cool.

Next place cherries on top of bread pudding. Make instant pudding according to box and then pour over the top of bread pudding and cherries. Cover the entire top of bread pudding with the whipped topping. Keep refrigerated.