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Cream Cheese Glazed Carrot Cake Bread Pudding
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Cream Cheese Glazed Carrot Cake Bread Pudding Recipe

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!
Course Dessert
Cuisine American/Southern
Keyword dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 735kcal
Author Paula Jones

Ingredients

For the Bread Pudding

  • 6 cups dry bread, cut into cubes
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 2 tablespoon butter
  • 2 cup milk
  • 1 cup brown sugar
  • 1 cup grated carrots
  • 4 ounce crushed pineapple drained reserving 1/4 cup juice
  • 1/4 cup flaked coconut*
  • 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 confectioners sugar
  • 1/2 teaspoon vanilla**
  • 3 to 4 tablespoons heavy 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
  • In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth.
  • Pour glaze over cooled bread pudding.

Notes

can omit coconut and/or pecans or walnuts if desired*I use clear vanilla so the glaze stays white, regular vanilla will work

Nutrition

Calories: 735kcal | Carbohydrates: 38g | Protein: 88g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 291mg | Sodium: 312mg | Potassium: 1414mg | Fiber: 1g | Sugar: 36g | Vitamin A: 814IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 3mg