Carrot Cake Bread Pudding - Food Club

Ingredients

• 6 cups challah bread, cubed
• 1 foil pan
• 2 large eggs
• 1 (8-ounce) can sweetened condensed milk
• 1-1/3 cups whole milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup grated carrots
• 1/4 cup seedless raisins
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• Whipped topping, for serving
• 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.