Photo by Branappetit
Branappetit's Notes:
Expand20 pieces whole wheat or honey wheat bread, diced Ask a question about this ingredient
4 carrots, shredded Ask a question about this ingredient
8 ounces low fat cream cheese Ask a question about this ingredient
1/3 cup brown sugar, packed Ask a question about this ingredient
10 eggs Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1/4 cup half and half Ask a question about this ingredient
1/2 cup orange juice Ask a question about this ingredient
1/4 cup maple syrup Ask a question about this ingredient
1/4 cup melted butter Ask a question about this ingredient
1/4 cup fruit butter (apple or pumpkin would great) Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
Preheat oven to 350.
Ask a question about this stepDice bread and toss with carrots.
Ask a question about this stepPut bread and carrot mixture into greased 9×13 baking dish.
Ask a question about this stepDollop cream cheese on top and sprinkle with brown sugar.
Ask a question about this stepIn large bowl, whisk eggs with milk, cream, orange juice, maple syrup, butter, pumpkin/apple butter, vanilla, and spices.
Ask a question about this stepPour egg mixture over top.
Ask a question about this stepBake at 350 for 45-50 minutes.
Ask a question about this stepWhile bread pudding is still hot, spread the cream cheese out over the top of the entire dish.
Ask a question about this stepServe with a drizzle of maple syrup (optional, but delicious).
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
