When you are stuck inside due to Snowzilla ...bake!!

I think bread pudding is so warm and comforting, I absolutely adore it! It is perfect for so many occasions and non-occasions. I also love carrot cake so I have decided to combine the two into a warm, spicy and comforting treat, dessert, meal...whatever you want to eat it as. I mean really, how could you possibly go wrong with that combination of yum, yumminess?



Carrot Cake Inspired Bread Pudding

10 heaping cups bread (cut into cubes)
6 med carrots- shredded finely- If they are not fine enough the pudding will have the texture of having coconut in it. Not necessarily a bad thing...just letting you know : )
5 cups almond milk
1 1/4 cups maple syrup
1 T molasses
1/2 cup raisins
1/2 cup pecans (chopped)
2 t cinnamon
1/2 t ginger
1/4 t nutmeg
2 t vanilla

Heat oven to 350f and grease a good size casserole dish. (mine is about 10 x 10 and 3 1/2 in deep)

Put bread and carrots in casserole dish and toss gently to combine. Add all remaining ingredients to a bowl and whisk well so that it is well combined. Pour liquid over bread, covering it all. If some pieces aren't completely covered, gently push them down with your fingers or a spoon. Let mixture sit for 5 to 10 minutes, until a lot of the liquid has been absorbed. Place in preheated oven and bake for one hour. It can be served at any temperature even straight out of the refrigerator. Warm it is very good with a scoop of vanilla ice cream.