Carrot Cake Bread Pudding
Ingredients
- 20 pieces whole wheat or honey wheat bread, diced ⓘ
- 4 carrots, shredded ⓘ
- 8 ounces low fat cream cheese ⓘ
- 1/3 cup brown sugar, packed ⓘ
- 10 eggs ⓘ
- 1 cup milk ⓘ
- 1/4 cup half and half ⓘ
- 1/2 cup orange juice ⓘ
- 1/4 cup maple syrup ⓘ
- 1/4 cup melted butter ⓘ
- 1/4 cup fruit butter (apple or pumpkin would great) ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Preheat oven to 350.
- Dice bread and toss with carrots.
- Put bread and carrot mixture into greased 9x13 baking dish.
- Dollop cream cheese on top and sprinkle with brown sugar.
- In large bowl, whisk eggs with milk, cream, orange juice, maple syrup, butter, pumpkin/apple butter, vanilla, and spices.
- Pour egg mixture over top.
- Bake at 350 for 45-50 minutes.
- While bread pudding is still hot, spread the cream cheese out over the top of the entire dish.
- Serve with a drizzle of maple syrup (optional, but delicious).
Nutrition & Diet Analysis (per serving)
1175
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).