The flavors in this Simple Apple Carrot Custardy Bread Pudding is perfection! Lightly sweet and melt in your mouth good! The rich Moscato Sauce truly completes this dessert!
Everyone is getting ready for summer. I see more and more people running outside. People on social media joining the gym. People are cutting/dying their hair, a lot of very drastic changes. I jumped on the bandwagon too and cut my hair! I cut a good amount off and I felt so exhilarated once it was done. I absolutely love my new hair. I don’t have to fuss with it anymore. I can get it done so much faster. I don’t have to use tons of hair products like I use too! I love my hair. Both of my toddlers looked at me like I was crazy, I’m sure they were both thinking “what in the world!”
Sometimes… change is good. For example, this Apple Carrot Bread Pudding with Moscato Sauce. We’ve all seen it, carrot cake, apple cake, carrot cake pancakes, carrot cake cookies, carrot muffins and the list goes on. I didn’t want to make any of those and I’m sure you probably don’t want to see another recipe like that either. I was stuck in lazy mode before I made this bread pudding. You ever have a lazy day but somehow you’re still motivated to bake? That’s how I felt and when I get that way, I usually prefer to cook or bake something that’s quick and easy. This bread pudding is so quick and easy to make. This recipe takes about 15 minutes to prepare the custard, 5 minutes for the Moscato sauce and 45 minutes to bake. However, the sauce has to be refrigerated for about 30 minutes.
I’ll say it again, this recipes is soooo easy, trust me, anyone can whip this bread pudding up in no time. First thing you have to do is dice the apples and shred the carrots. I suggest you buy the already shredded carrots. If you already have carrots then peel it using a peeler. Mix the apple and shredded carrots together. Add four eggs into a bowl, heavy cream, condensed milk, sugar, vanilla extract, brown sugar, cinnamon, a tiny pinch of salt, carrots and apple mixture. Carefully fold the bread into the milk custard until combined then let it set for about 5-10 minutes just so the bread can soak up the milk. I used fresh french bread but if you’re using stale french bread you may have to double the soaking time. Generously coat your muffin pan with Non stick baking spray. Add the bread pudding to the muffin tin. Once you’re done filling the muffin, sprinkle a bit of brown sugar on top of each bread pudding then drizzle each top with melted butter. Pop it in the oven for about 40-45 minutes.
Now for the fun part. Take a several guzzles of the Moscato first….just joking (not really). Add the confectioners sugar and butter to a bowl. With the electric mixer, mix butter and sugar until combined. Add the heavy whipping cream, tiny pinch of salt then add the Moscato. Mix until combined then cover the bowl and place it into the fridge for 30 minutes. Pour that Moscato sauce all over the top of the bread pudding and enjoy!
The Moscato is totally optional. Use different alcohol if you like. Usually bourbon is used in a lot of bread pudding recipes. Bourbon would taste amazing as well. If you don’t use any alcohol make sure you add a bit more heavy whipping cream. You want the sauce to be thick but still pour-able but not watery/glazey (that’s not EVEN a word but you get my point).