This idea came to me when deciding if I should make carrot cake cookies or
Pumpkin bread pudding. My best friend (and taste tester), Jackie, suggested I combine the two. So here it is. It actually turned out really good! I'm impressed! The best thing about this dessert is there are many different variations, so you can certainly change it up a bit if you like.
It's less than a week away from Thanksgiving. Do you know what desserts you'll be having on your Thanksgiving table? Most of you already have your menu all prepped and ready to go. If I could give one tip to everyone out there it would be to attempt making at least one homemade dessert this year. First off, it's the perfect time to show off your skills in the kitchen and second, the way the smell floats around the house as the dessert is baking in the oven, is sure to welcome your guests.
1/2 loaf of stale Challah bread
1 cup grated carrots
5 eggs
1 1/2 cup sugar
1 1/2 cup milk
1/4 cup crushed pineapple
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla extract
Preheat oven to 350 degrees. Grease an 8x11 baking dish.
Cube the Challah bread into 1/2inch cubes and put into greased baking dish.
In a large bowl, combine grated carrots, eggs, sugar, milk, crushed pineapple, spices, salt, and vanilla extract. Whisk together until everything is combined.
Pour over bread. With a rubber spatula, mix the bread and custard mixture until every piece of bread is soaked.
Bake for about 45 minutes or until custard is set.
Tips:
* If you only have fresh bread, you can "stale" the bread yourself. Just take the cubed bread and place in the preheated oven for about 10 minutes or until the bread is very crisp.
** Try using Challah bread with raisins, if you like raisins in your carrot cake!
*** You can add pecans or walnuts to this dish as well. Just add them with the bread before the custard mixture is poured over.
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