Carrot puddings are very popular Indian desserts. This bread pudding combines Ontario carrots and apples with cardamom, cinnamon and nutmeg to create a wonderful exotic taste.

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Baking Time: 40 minutes

Preparation Time:

Serves: 9

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Ingredients

  • 2 cups (500 mL) finely shredded Ontario Carrots
  • 1-3/4 cups (425 mL) 2% Ontario Milk
  • 1 tsp (5 mL) ground cardamom 
  • 4 Ontario Eggs
  • 2/3 cup (150 mL) packed brown sugar
  • 1 cup (250 mL) 10% Half-and-Half Ontario Cream 
  • 1-1/2 tsp (7 mL) vanilla
  • 3/4 tsp (4 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground nutmeg
  • 8 cups (2 L) day-old white bread cubes (1/2-inch/1 cm)
  • 2 cups (500 mL) chopped peeled Ontario Apples (such as Empire, McIntosh or Cortland)
  • 1/2 cup (125 mL) golden raisins
  • 1/2 cup (125 mL) Ontario Maple Syrup

Garnish:

  • 35% Ontario Whipped Cream (optional) 
     

Instructions

In large saucepan, over medium heat, combine carrots, milk and cardamom. Bring to boil; reduce heat and simmer for 10 to 12 minutes or until carrots are tender. Let cool slightly.

In large bowl, with wooden spoon, beat eggs and brown sugar together until smooth. Stir in cream, vanilla, cinnamon and nutmeg. Slowly stir in carrot mixture. Stir in bread cubes, apples and raisins, making sure bread is moistened. Let stand for 15 minutes. 

Pour into lightly buttered 9-inch (23 cm) square baking pan. Place pan into a slightly larger pan, filling larger pan halfway up the sides with boiling water. Bake in 350°F (180°C) oven for 35 to 40 minutes, until knife inserted in centre comes out clean. Let cool slightly on wire rack.

To serve, cut into squares and drizzle each with maple syrup. Garnish with a dollop of whipped cream (if using).
 

Nutritional information

1 Serving

  • PROTEIN: 9 grams
  • FAT: 10 grams
  • CARBOHYDRATE: 61 grams
  • CALORIES: 364
  • FIBRE: 3 grams
  • SODIUM: 310 mg