Carrot Cheddar Bread Pudding

Share this recipe:

Share on facebook
Share on twitter
Share on pinterest
Category
Ingredients
 1 lb peeled baby carrots
 2 cups chopped onion
 2 cloves garlic, minced
 1 tsp marjoram leaves
 ½ tsp ground nutmeg
 ¼ tsp pepper
 1 tbsp 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
 5 eggs
 2 cups skim milk
 8 oz Cabot® 50% Reduced Fat Cheddar Cheese, shredded (2 cups)
 1 cup chopped toasted walnuts
Directions
1

Preheat the oven to 400 degrees.

2

Microwave the carrots in a tightly covered 8-cup glass measure with 1 cup water on High 4 minutes.

3

Sauté the onion, garlic, marjoram, nutmeg and pepper in the olive oil in a large skillet.

4

Drain the carrots thoroughly; coarsely chop.

5

Stir the carrots, pineapple and cranberries into the onion mixture.

6

Place the bread in a large bowl; stir in the carrot mixture and mix well.

7

Whisk the eggs until frothy in the 8-cup glass measure; whisk in the milk.

8

Spoon half the bread mixture into a 13×9-inch baking dish coated with vegetable cooking spray.

9

Top evenly with half the cheese and half the walnuts, then remaining bread mixture, cheese and walnuts.

10

Pour the milk mixture evenly over the top; press down gently.

11

Cover with aluminum foil.

12

Bake 40 minutes; remove the foil and bake 10 minutes longer or until a wooden pick inserted in the center comes out clean.

13

Makes 12 servings.
Make-Ahead Tip: Prepare the bread pudding; cover and refrigerate overnight.

14

Bake as above, increasing the covered baking time to 50 minutes.

Ingredients

Ingredients
 1 lb peeled baby carrots
 2 cups chopped onion
 2 cloves garlic, minced
 1 tsp marjoram leaves
 ½ tsp ground nutmeg
 ¼ tsp pepper
 1 tbsp 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
 5 eggs
 2 cups skim milk
 8 oz Cabot® 50% Reduced Fat Cheddar Cheese, shredded (2 cups)
 1 cup chopped toasted walnuts

Directions

Directions
1

Preheat the oven to 400 degrees.

2

Microwave the carrots in a tightly covered 8-cup glass measure with 1 cup water on High 4 minutes.

3

Sauté the onion, garlic, marjoram, nutmeg and pepper in the olive oil in a large skillet.

4

Drain the carrots thoroughly; coarsely chop.

5

Stir the carrots, pineapple and cranberries into the onion mixture.

6

Place the bread in a large bowl; stir in the carrot mixture and mix well.

7

Whisk the eggs until frothy in the 8-cup glass measure; whisk in the milk.

8

Spoon half the bread mixture into a 13×9-inch baking dish coated with vegetable cooking spray.

9

Top evenly with half the cheese and half the walnuts, then remaining bread mixture, cheese and walnuts.

10

Pour the milk mixture evenly over the top; press down gently.

11

Cover with aluminum foil.

12

Bake 40 minutes; remove the foil and bake 10 minutes longer or until a wooden pick inserted in the center comes out clean.

13

Makes 12 servings.
Make-Ahead Tip: Prepare the bread pudding; cover and refrigerate overnight.

14

Bake as above, increasing the covered baking time to 50 minutes.

Carrot Cheddar Bread Pudding