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 Cream Cheese Glazed Carrot Cake 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 Cream Cheese Glazed Carrot Cake Bread Pudding 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 Cream Cheese Frosting so I 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 Cream Cheese Glazed Carrot Cake Bread Pudding Recipe.
Cream Cheese Glazed Carrot Cake Bread Pudding Recipe
Ingredients
For the Bread Pudding
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.
- 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
- In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth.
- Pour glaze over cooled bread pudding.
If you like this recipe,
Pineapple Upside Down Carrot Cake
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Julie at Tastes of Lizzy T – Marcie at Flavor the Moments
Carrie at Frugal Foodie Mama – Julie at This Gal Cooks
Julie at Bread Booze Bacon– Shauna at The Best Blog Recipes
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Claire at A Little Claireification – Evelyn at My Turn for Us
Nancy at The Bitter Side of Sweet – Emily at It Bakes Me Happy
Alyssa at What’s Cooking Love – Erin at DelightEMade
Kristi at I Should Be Mopping the Floor
Do you like bread pudding? What do you think about Cream Cheese Glazed Carrot Cake Bread Pudding Recipe?
Shari says
I noticed that the cream cheese glaze does not include cream cheese in the ingredients. Is that correct?
Paula says
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.
SUE TOLLEFSON says
Your bread pudding really caught my eye!
Paula says
Thank you! I love the flavors of carrot cake, hope you enjoy!
Kay says
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.
Paula says
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!
DD says
My favorite birthday dessert is red velvet cake.
Helene says
I was just sitting thinking about what kind of bread pudding I could make for tomorrow’s breakfast and voilá , your recipe. Thank you:)