All the delicious flavors of moist carrot cake in a bread pudding.
|1 qt||Cold water|
|1 bag||Foothill Farms® Bread Pudding with Cinnamon Mix (#092T)|
|1 1/2 lbs||Bread cubes (stale bread preferred)|
|2 cups||Shredded carrots|
|1 cup||Chopped walnuts|
|Cream cheese icing or powdered sugar, optional|
Grease half pan with butter. Set aside.
Pour cold water into mixing bowl. Pour contents of Bread Pudding Mix (20.32 oz) into water while vigorously stirring with a wire whip until smooth.
Add bread to wet mixture and gently stir to combine.
Stir shredded carrots, raisins and walnuts into bread pudding mixture until well combined.
Once bread has absorbed most of the mixture, transfer to prepared baking dish and bake at 375ºF for 40-45 minutes.
Remove bread pudding from oven. Product will settle and shrink some upon cooling. To serve warm, cool bread pudding for 10 prior to cutting. Drizzle with cream cheese icing or dust with powdered sugar.