CREAM CHEESE GLAZED CARROT CAKE BREAD PUDDING RECIPE
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Soft and moist inside with a crispy and crunchy top, this Cream Cheese Glazed Carrot Cake Bread Pudding Recipe is packed with traditional carrot cake flavors!
Before we get to this recipe …
Maybe I’ve been on carrot cake overload. I made Carrot Cake Poke Cake and Pineapple Upside Down Carrot Cake, Then I made Carrot Cake Pancakes, I actually thought of this Bread Pudding Recipe after I made Carrot Cake Pancakes. That was in November, then came peppermint and fudge and cutesy Christmas foods. I’m just now getting to make and share this tasty recipe with you!
After finally tasting this recipe, it immediately became one of my favorites. It’s dense, but light. It’s moist without being mushy. I added the same ingredients, carrots, pineapple, nuts, and coconut that I add to my Carrot Cake so it has great texture.
Cream Cheese Glazed Carrot Cake Bread Pudding Recipe
Bread Pudding is a simple dessert recipe. It’s composed of day-old bread, eggs, sugar and milk. After that, any spices and flavorings you want to add is up to you. Kick it up as I did in the Pineapple Upside Down Bread Pudding. Actually using dried out bread is best for this recipe. If you don’t have dry bread, you can cube it then toast it in the oven for 10 minutes on 300 degrees F to speed the process.
Dry bread will soak up the custard sauce better, so there is a legit reason for this.
I prefer the texture chopped pecans or walnuts and shredded coconut gives this bread pudding. However, the nuts and coconut are optional ingredients, by all means, if you don’t like them, leave them out. Or, sprinkle the nuts and coconut on top so your kids can easily pick them out. I know about these things!
Can I put a glaze on this recipe?
My favorite Carrot Cake is frosted with Cream Cheese Frosting. Actually, my favorite frosting is eat it by the spoonfuls frost every cake I can with it. I even put it on these pancakes. So I do highly recommend not leaving it off this
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
Cream Cheese Glazed Carrot Cake Bread Pudding Recipe
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Ingredients
For the Bread Pudding
- 6 cups dry bread , cut into cubes
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 teaspoon ground cinnamon
- 2 tablespoon butter
- 2 cup whole milk
- 1 cup brown sugar
- 1 cup grated carrots
- 4 ounce crushed pineapple drained reserving 1/4 cup juice
- 1/4 cup sweetened coconut flakes
- 1/2 cup finely chopped pecans or walnuts*
Cream Cheese Glaze
- 4 ounces cream cheese at room temperature
- 2 tablespoon melted butter
- 1 and 1/2 cup powdered sugar (aka confectioners)
- 1/2 teaspoon pure vanilla extract
- 3 to 4 tablespoons heavy whipping cream
Instructions
Bread Pudding
- Shred or chop carrots. I process them in the food processor until fine.
- Drain pineapple.
- Place bread on a sheet tray and bake 10 minutes at 200 degrees F.
- Melt 2 tablespoons butter in a sauce pan. Add 1 cup carrots, the pineapple and the brown sugar. Heat on medium heat, stirring constantly until sugar dissolves and carrots soften about 4 to 5 minutes.
- Take off heat and slowly whisk in milk, 1/4 cup pineapple juice, cinnamon, salt and vanilla. Cool slightly.
- In a small bowl, beat eggs. Temper eggs then add to milk mixture slowly. Stir in coconut and pecans.
- Add bread and allow to soak in milk mixture 10 minutes.
- Preheat oven to 350 degrees F. Spray a 8x8 inch oven safe pan with non-stick spray.
- Pour bread mixture into pan.
- Bake 45 to 50 minutes until top is browned and center is set.Cream Cheese Glaze
Cream Cheese Glaze
- In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth.
- Pour glaze over cooled bread pudding.
Notes
- can omit the coconut and/or pecans or walnuts if desired
- I use clear vanilla so the glaze stays white, regular vanilla will work
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes at my recipe index
If you like this recipe,
Pineapple Upside Down Carrot Cake
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Do you like bread pudding? What do you think about Cream Cheese Glazed Carrot Cake Bread Pudding Recipe?
Ohhhh this was the PERFECT Easter dessert. My whole family loved it at Easter dinner today. The cream cheese frosting was the perfect complement– not too sweet, just right. I added everything- the pineapple, coconut, and pecans, as well as some raisins and some cinnamon applesauce to make sure it stayed moist in case I overmeasured the bread cubes. It baked up beautifully and I will be keeping this recipe! My nephew said “You always make the BEST FOOD” and that made my day! Thanks for helping me keep my “good cook” reputation!
Thank you so much!!! I’m so happy your family enjoyed it! Aren’t compliments like that just the best! I love feeding people and seeing them enjoy it!
Hi..wondering if I put all together in 8×8..then refrigerate over nite, should I bring to room temp, before baking next day?….really sounds yummy!!
I don’t. I set it out while the oven is preheating then pop it in. It takes about 5 minutes longer to cook.
Can this be prepared in advance and baked the following day?
Yes! Coincidently, that’s why I love bread puddings so much! 😉
I’m on carrot cake craze now and this bread pudding version needs to happen.
I noticed that the cream cheese glaze does not include cream cheese in the ingredients. Is that correct?
Thank you, yes, it does need cream cheese. I looked back at the history of this post and at one time it was listed. Eek! I don’t know why it disappeared but I have updated it. Thank for alerting me.
Your bread pudding really caught my eye!
Thank you! I love the flavors of carrot cake, hope you enjoy!
While I absolutely love this recipe, I noticed a few discrepancies. The ingredients list 1 cup brown sugar, 1 cup grated carrots and 1/8 tsp salt, but the instructions mentions only using 1/4 cups each for the brown sugar as well as the grated carrots and the salt was left out.
Hi Kay, my fingers must have had a mind of their own. The ‘1/4’ should have just been “1”. You add all the carrots, pineapple and brown sugar at this time. Basically, you need to slightly cook the carrots to soften them at this stage. I have corrected the recipe in addition to when the salt goes in. Sorry for the inconvenience, hope you enjoy it!
My favorite birthday dessert is red velvet cake.
I was just sitting thinking about what kind of bread pudding I could make for tomorrow’s breakfast and voilá , your recipe. Thank you:)