I’m not sure why but most of my dessert ideas come to me at night. Maybe its the fact that my wildest fantasies are food focused. (Greedy girl at heart). One eventful evening I had an idea about combining carrot cake and bread pudding. I woke up thinking “why have I never thought of this before?” Bread pudding is my ULTIMATE favorite dessert and I love carrot cake, any cake for that matter. I pondered what would be the best way to keep that nostalgic flavor of carrot cake but have that wonderful consistency that make bread pudding so wonderful. I came up with the following and it was a hit to my family.
6 cups of chopped up day old bread ( I used sweet rolls)
3/4 cup of granulated sugar
1 cup of brown sugar
3 cups of milk
6 large eggs, room temperature
2 tsp of cinnamon
1/2 cup of golden raisin
1/2 cup of chopped walnuts
8 oz of cream cheese , room temperature
4 oz of butter, room temperature
2 cups of confectioners sugar
1 tsp of vanilla extract
2 tbsp of whiskey
1/2 cup of milk
1/4 tsp of lemon zest
Preheat oven to 325 degrees. In a large bowl, whisk together granulated sugar, brown sugar and milk until sugars has dissolved. Add eggs one at a time. Stir until combined. Sitr in cinnamon. Add bread to custard mixture, making sure that all the bread is covered by the custard. Allows bread to soak for at least 30 minutes until softened. Fold in raisins and walnuts. Place pudding in a 9 x 13 x 2 pan or large casserole dish. Place casserole dish in water bath. Bake for approximately one hour until firm.
While pudding is baking make the glaze. Using hand mixer, cream together cream cheese and butter. Slowly add confections sugar until incorporated. Mix in vanilla extract, whiskey, milk and lemon until smooth. (Glaze should coat the back of the spoon). If glaze is too thick add more milk for your liking
Once pudding is done, allow is to cool to room temperature. Poor glaze on top.
Devour and Enjoy!!