The perfect ending to a spring brunch that provides high protein and fiber to help keep your guests full and satisfied.

Scale

1 cup egg whites (About 8 egg whites)
1 cup almond milk, ( I used vanilla, unsweetened)
1/2 cup orange juice
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 tsp almond extract
6 cups cubed bread (I used Trader Joe's Sprouted 7-grain )
3 large carrots, shredded
1/4 cup raisins
1/4 cup walnuts, chopped
Garnish with additional chopped walnuts, raisins and sprinkle of nutmeg.

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Preheat oven to 350 and prepare a greased 9x13 casserole dish.
Combine the egg whites, almond milk, orange juice, honey, cinnamon, nutmeg, vanilla extract and almond extract and whisk together in a large bowl.
Add in cubed bread and carrots. Let it sit for at least 15 minutes.
Stir in raisins and walnuts and pour mixture into prepared dish.
Bake at 350 for 40-45 minutes.
While the bread pudding is in the oven. Prepare the frosting by combining powdered sugar, neufchâtel cheese, orange juice and vanilla extract. Beat to combine or until mixture has no clumps. Refrigerate until it is ready for use.
Once the bread pudding is done baking, wait at least 5 minutes to pour the frosting on top. Use a spatula to spread it around evenly onto the bread pudding as needed.
Enjoy!

If the frosting is not thick enough, add more powdered sugar.

You can also use an 8x8 baking dish instead of a 9x13. Cooking time may differ.

You can find neufchâtel cheese right next to the regular cream cheese blocks. It's generally lower in fat content than regular cream cheese.