Hippity hoppity Easter’s on its way! Tomorrow, in fact. If you’re running out of last minute ideas for your family’s annual potluck brunch, why not try my Carrot Cake Bread Pudding with Cream Cheese Frosting? It’s both thematic and delicious. And, my favorite part? It’s SO easy. Particularly as an amateur baker, I can’t get enough of creative dishes that seem difficult and taste awesome. So, put on your pastel Easter dress — I’ll be wearing Draper James!, and begin:
Grab yourself a 13×9 glass pan. Pam it, and set your oven to 350°. Tear apart 8 cups of brioche bread. Many recipes recommend cubing your bread, but I think that’s unnecessary. Ripping is both cathartic and allows for your wet ingredients to seeeeap in.
Add 3 eggs, 1/2 cup of white sugar, 1 cup of brown
sugar, 1/2 cup of milk, 1 cup of whipping cream, 1/2 cup of butter, 1 tablespoon of vanilla extract, 1/2 teaspoon of salt, and 2.5 teaspoons of cinnamon into a mixing bowl. Mix! Shred 1.5 cups of carrots, and add to your wet ingredients. Pour your wet ingredients on your bread mixture and keep out for 15 minutes. Bake for 35 minutes.
With a mixer, combine 1/2 cup of confectioner’s sugar, 2 tablespoons of butter, 1/4 cup of milk, 1 teaspoon of vanilla and 1 cup of cream cheese.
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