Carrot Cake Bread Pudding

Bread pudding began as thrifty comfort for leftover loaves; this American twist folds in grated carrot and warm cake spices. Custardy cubes of day-old brioche bake up golden, tasting like carrot cake in spoonable form.

Serves 6 · 30 min prep · 50 min cook

Estimate for one serving

• 420 cal
• 10g protein
• 52g carbs
• 20g fat
• 3g fiber

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Ingredients

• 6 cups day-old brioche or challah, cubed
• 2 cups carrots, finely grated
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/2 cup raisins or dried cranberries
• 1/2 cup chopped walnuts
• 3 Tbsp unsalted butter, melted
• 4 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp fresh orange zest

Instructions

1. 1Heat the oven to 350°F and butter a 2-quart baking dish or 9-inch deep pie plate.
2. 2Spread the bread cubes on a sheet pan and toast them in the oven for 8 to 10 minutes until the edges feel dry and lightly golden; this keeps the pudding from turning soggy.
3. 3In a large bowl whisk the milk, cream, eggs, both sugars, vanilla, cinnamon, ginger, nutmeg, and salt until completely smooth and slightly frothy.
4. 4Fold in the grated carrots, raisins or cranberries, and walnuts so the mix is evenly studded.
5. 5Add the toasted bread cubes and melted butter, then press gently so every cube soaks up custard; let the mixture sit 15 minutes, stirring once halfway.
6. 6Transfer everything to the prepared dish, packing it lightly so the top is relatively even.
7. 7Bake 40 to 50 minutes until the center is set but still has a soft jiggle and the top is puffed and caramelized in spots.
8. 8While it bakes, beat the cream cheese, powdered sugar, and orange zest until fluffy for a quick glaze.
9. 9Cool the pudding 10 minutes on a rack so it firms enough to scoop cleanly.
10. 10Drizzle or dollop the cream-cheese glaze over warm portions.
11. 11The texture should land between classic bread pudding and moist carrot cake, with sweet carrot ribbons throughout.
12. 12Serve family-style for brunch dessert or make-ahead potluck sweets.