We’re continuing our celebration of #30DaysofDairy with a new delicious recipe every day during National Dairy Month. Up in our recipe series today is Carrot Cheddar Bread Pudding!
Make sure to enter our Pinterest contest for a chance to win a copy of the new Dairy Good cookbook and a $100 gift card!
Carrot Cheddar Bread Pudding Recipe
1 pound peeled baby carrots
2 cups chopped onion
2 cloves garlic, minced
1 teaspoon marjoram leaves
½ teaspoon ground nutmeg
¼ teaspoon pepper
1 tablespoon olive oil
1 (8-ounce) can juice-pack crushed pineapple, drained
1 cup dried cranberries or raisins
6 slices whole wheat bread, toasted and cubed
2 cups skim milk
8 ounces Cabot® 50% Reduced Fat Cheddar Cheese, shredded (2 cups)
1 cup chopped toasted walnuts
Preheat the oven to 400 degrees.Microwave the carrots in a tightly covered 8-cup glass measure with 1 cup water on High 4 minutes. Sauté the onion, garlic, marjoram, nutmeg and pepper in the olive oil in a large skillet.
Drain the carrots thoroughly; coarsely chop. Stir the carrots, pineapple and cranberries into the onion mixture. Place the bread in a large bowl; stir in the carrot mixture and mix well.
Whisk the eggs until frothy in the 8-cup glass measure; whisk in the milk. Spoon half the bread mixture into a 13×9-inch baking dish coated with vegetable cooking spray.
Top evenly with half the cheese and half the walnuts, then remaining bread mixture, cheese and walnuts. Pour the milk mixture evenly over the top; press down gently. Cover with aluminum foil. Bake 40 minutes; remove the foil and bake 10 minutes longer or until a wooden pick inserted in the center comes out clean. Makes 12 servings.
Make-Ahead Tip: Prepare the bread pudding; cover and refrigerate overnight. Bake as above, increasing the covered baking time to 50 minutes.