Carrot cake bread pudding

Leather and a lil’ bread pudding make for the perfect squeaking sound. Asha can’t resist.

You’ll need

3 carrots
260g white sandwich bread, sliced into small chunks
400g milk
3 eggs
80g cane sugar
70g raisins
50g rum
100g almond flour
1 tsp cinnamon


Preheat the oven to 180 degrees Celsius and line a round baking pan with parchment paper. Grate carrots and blitz into small chunks.

Add milk to a cooking pot, add carrots and sugar and heat until very hot – but not boiling. Turn off the heat, then add bread, raisins, rum, almond flour and cinnamon. Stir until smooth.

Add eggs one at a time and stir until you have a lump-free batter. Pour batter into the baking pan and bake for 40 minutes. Allow to cool down slightly before slicing.

Model: @asha_rahaylia

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