Carrot Cake Bread Pudding

I love this recipe...probably because I love carrot cake.

Carrot Cake Bread Pudding

1 package frozen carrot cake, thawed and cut into 1-inch cubes (I use Sara Lee)
3/4 cup chopped walnuts
1/2 cup golden and black raisins
1 1/4 cups half and half
1 package instant butterscotch pudding and pie filling mix
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces
Whipped cream or vanilla ice cream

Preheat oven to 350 degrees. Spray a 2-quart casserole with cooking spray; set aside.
In a large mixing bowl, combine carrot cake cubes, walnuts, and raisins.
Combine half and half, dry pudding mix and cinnamon; whisk until well mixed. Pour over carrot cake mixture, stirring gently. Pour into prepared casserole. Dot with butter. Bake for 35 to 45 minutes or until hot in center. Serve warm with whipped cream or vanilla ice cream.