Carrot Cake Bread Pudding
Prep Time: 10 minutes (plus cooling time)
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Serves: 8
Ingredients:
- 6 cups challah bread, cubed
- 1 foil pan
- 2 large eggs
- 1 (8-ounce) can sweetened condensed milk
- 1-1/3 cups whole milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots
- 1/4 cup seedless raisins
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Whipped topping, for serving
How to Make:
- Preheat oven to 350° F and spray a foil pan with nonstick cooking spray. Spread bread cubes in an even layer on rimmed baking sheet and toast in the oven for 20-30 minutes, or until lightly browned. Remove from oven and set aside to cool. Once cool, transfer bread to foil pan.
- In a large bowl, whisk together, eggs, condensed milk, whole milk, cinnamon, nutmeg and salt until smooth. Fold in grated carrots and raisins. Pour mixture over bread cubes, pressing down with a spatula to promote absorption.
- Drizzle melted butter over bread pudding and sprinkle with sugar. Bake for 30-45 minutes, or until golden-brown and set in the middle.
- Let cool at least 20 minutes before slicing and serving with whipped topping.
