Carrot Cake Bread Pudding


Prep Time: 10 min (plus cooling time)

Cook Time: 1 hour 15 min

Total Time: 1 hour 25 min

Serves: 8


  • 6 cups challah bread, cubed
  • 1 Simply Done Foil Pan
  • 2 large eggs
  • 1 (8-ounce) can Food Club Sweetened Condensed Milk
  • 1 1/3 cups whole milk
  • 1 teaspoon ground cinamon


  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup grated carrots
  • 1/4 cup Food Club Seedless Raisins
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Food Club Whipped Topping, for serving


  1. Preheat oven to 350 degrees F and spray a Simply Done foil Pan with nonstick cooking spray. Spread bread cubes in an even layer on rimmed baking sheet and toast in the oven for 20-30 minutes, or until lightly browned. Remove from oven and set aside to cool. Once cool, transfer bread to Simply Done Foil Pan.
  2. In a large bowl, whisk together, eggs, condensed milk, whole milk, cinamon, nutmeg and salt until smooth. Fold in grated carrots and raisins. Poor mixture over bread cubes, pressing down with a spatula to promote absorption.
  3. Drizzle melted butter over bread pudding and sprinkle with sugar. Bake for 30-45 minutes, or until golden-brown and set in the middle.
  4. Let cool at least 20 minutes before slicing and serving with whipped topping.