Carrot Cake Bread Pudding

6 cups challah bread, cubed

1 ct Simply Done Foil Cake Pan

2 ct large eggs

1 ct 8-ounce can Food Club Sweetened Condensed Milk

1 ct 1/3 cups whole milk

1 teaspoon ground cinnamon

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

1 ct Food Club Whipped Topping, for serving

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.

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.

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.