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Carrot Cake Bread Pudding


3 to 4 cups leftover carrot cake, cubed
1/2 c. raisins
1/2 c. chopped or ground nuts
8 oz. tofu
1 soft banana, mashed
2 apples, grated with skins
3 eggs
1/3 c. honey
1 tbsp. vanilla
1 tbsp. cinnamon
3 c. milk "soy"


Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan and spread evenly with carrot cake cubes. sprinkle with raisins and nuts. Reserve.

In blender, combine tofu, banana, apples, eggs, honey, vanilla and cinnamon. Blend well, then add enough milk to make 4 to 5 cups of liquid (depending on how many cups of leftover carrot cake you have). Liquify. Pour liquid over the cake, raisins and nuts in the pan. Bake for 35 minutes. Serve hot or cold.

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