Carrot Cake Bread Pudding

Prep time: 10 minutes (plus cooling time)   
Cook time: 1 hour 15 minutes   
Total time: 1 hour 25 minutes   
Serves: 6

Ingredients

• 6 cups challah bread, cubed   
• 1 Simply Done Foil Cake Pan   
• 2 Fresh Harvest Eggs   
• 1 (8-ounce) can Food Club Sweetened Condensed Milk   
• 1 1/3 cups Fresh Harvest Whole Milk   
• 1 teaspoon Food Club Ground Cinnamon   
• 1/4 teaspoon Food Club Ground Nutmeg   
• 1/4 teaspoon Food Club Salt   
• 1 cup grated carrots   
• 1/4 cup Food Club Seedless Raisins   
• 2 tablespoons Food Club Unsalted Butter, melted   
• 1 tablespoon Food Club Granulated Sugar   
• Food Club Whipped Topping, for serving

Directions 

1. Preheat oven to 350°F and spray a Simply Done Foil Cake Pan with nonstick cooking spray. Spread bread cubes in an even layer on a 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 prepared cake pan.   
2. In a large bowl, whisk together eggs, condensed milk, whole milk, cinnamon, nutmeg, and salt until smooth. Fold in grated carrots and raisins. Pour 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. Let cool at least 20 minutes before slicing and serving with whipped topping.