Cream Cheese Glazed Carrot Cake Bread Pudding Recipe

4.86 from 14 votes

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

Cook Time 45

Total Time 1 5

Servings servings

Calories 735kcal

Author Paula

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