Carrot Cake Bread Pudding Recipe

Name: Carrot Cake Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 teaspoon nutmeg

Servings: persons

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
1/4 teaspoon nutmeg

1
Preheat oven to 350.
2
Dice bread and toss with carrots.
3
Put bread and carrot mixture into greased 9x13 baking dish.
4
Dollop cream cheese on top and sprinkle with brown sugar.
5
In large bowl, whisk eggs with milk, cream, orange juice, maple syrup, butter, pumpkin/apple butter, vanilla, and spices.
6
Pour egg mixture over top.
7
Bake at 350 for 45-50 minutes.
8
While bread pudding is still hot, spread the cream cheese out over the top of the entire dish.
9
Serve with a drizzle of maple syrup (optional, but delicious).

2502

kcal

Calories

Fat

462

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 20 pieces whole wheat or honey wheat bread, diced, 4 carrots, shredded, 8 ounces low fat cream cheese, 1/3 cup brown sugar, packed, and more.

Yes, Carrot Cake Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Bread Pudding

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