Carrot cake baked French toast is the breakfast of all breakfast. The combination of carrot cake and all it’s warm, delicious spices meets the breakfast classic of French toast and deliver a decadent breakfast treat.
Breakfast. It’s one of my favorite meals of the day. Why? Well, there are several reasons. Breakfast isn’t just for mornings., it’s for anytime of the day. Salty bacon, eggs of all sorts, biscuits, gravy, pancakes, waffles, I mean the list truly does go on and on. Not to mention it’s the only meal where it’s acceptable to eat dessert (or at least infuse those flavors and elements) for an actual meal.
I mean think about monkey bread, that’s sweet, sugary and so indulgent. I believe it’s a recipe that can be enjoyed as either breakfast or dessert. Another one of those is french toast. Bread, coated in an egg mixture, fried and drizzled with honey and sprinkled with powdered sugar. Another one of those that truly could be dessert or breakfast.
And then there is the world of fusion. Taking two beloved foods, mashing them together to come up with the ultimate of recipes. Lately I’ve become obsessed with food fusion. The end results were pure decadence and the ultimate breakfast or brunch treats.
Carrot cake baked French toast.
Whaaaat???
You read right, my friends. I truly believe this would be the result if a carrot cake and French toast had a baby! And this little love child is just in time for the celebration of all Spring celebrations. Easter!
I am beyond obsessed with this French toast and so ecstatic I FINALLY get to share it with y’all! It has all those flavors we know and love from carrot cake. The shredded carrots, tons of warm spices like cinnamon, allspice, cloves and nutmeg. The beloved, tangy cream cheese even makes an appearance!
Oh, and you know what? To finish it off, it’s topped with a hearty drizzle of cream cheese glaze! This is the Easter breakfast (or brunch) of all Easter breakfasts.
This is a sight that is truly magical! But what truly puts this recipe over the top is the cream cheese drizzle. Oh-My-Goodness! People, this stuff is truly amazing.
Whether you’re planning a big meal for the entire family or just a small, intimate gathering, this French toast needs to make an appearance at your Easter celebration.
You don’t have to save it just for Easter, this is one of those recipes that once you taste it you’ll be hooked and making it ALL-THE-TIME!
Carrot Cake Baked French Toast
All the amazing flavors you love about carrot cake come together with the breakfast classic of French toast. Warm spices, carrots and tangy cream cheese help make up this delicious breakfast treat.
Ingredients
- 2/3 Cup loosely packed shredded carrots
- 6 Oz cream cheese, room temperature*
- 1/4 Tsp vanilla
- 1/4 Cup brown sugar
- Pinch ground nutmeg
- Pinch ground allspice
- Pinch ground cloves
- 1/2 Tsp cinnamon
- 8 slices thick (Texas toast) white bread
- 6 Eggs
- 1 1/2 Cups milk
- 1 Tsp vanilla
- 1/4 Cup + 2 Tbsp brown sugar
- For the cream cheese drizzle
- 2 Oz cream cheese, room temperature
- 1/4 Cup + 2 Tbsp powdered sugar
- 1 Tsp vanilla
- 1 Tbsp heavy cream or milk
Instructions
- Preheat oven to 350. Spray a 9x9 pan with non-stick cooking spray. Set aside.
- Place the shredded carrots between 2 paper towels or kitchen towels, place a heavy pan on top of the paper towel to soak some of the moisture from the carrots. Allow to sit for at least 5 minutes.
- Meanwhile, place cream cheese in a bowl and beat until smooth. Add vanilla, nutmeg, allspice, cloves and cinnamon to the cream cheese and beat on high until combined. Add the shredded carrots and stir to combine.
- Spread even amounts of the mixture on 4 slices of bread, top with remaining slices of bread to make a sandwich. Rip the sandwiches in pieces and place in the prepared baking dish.
- Combine eggs, milk, vanilla and brown sugar in a medium bowl and whisk to combine. Slowly pour over the sandwich pieces, being sure to coat them all.
- Place in the preheated oven and bake until set, about 30-45 minutes. {During the last 5 to 10 minutes of baking, increase the oven to 400.}
- Once golden brown and set, remove from oven and allow to rest for 5 minutes.
For the Cream cheese glaze-
- Place the cream cheese in a bowl and beat on high until smooth. Add the powdered sugar and vanilla and beat until combined and the mixture is smooth. Add cream, or milk, and stir to combine. If the mixture is too thick, add a little more milk. You want to be able to drizzle the glaze, but it still remain thick enough to stick to the French toast.
- Cut the toast, place on places and drizzle with the glaze.
- Store any leftovers in an airtight container and place in the refrigerator.
Notes
*You may use regular, light or Greek yogurt cream cheese in this recipe. I have used them all and they all turned out delicious.
*Since there is quite a bit of cream cheese in the sandwiches, it will seem like that bread and eggs mixture isn't baked through. Once the bread starts to crisp and turn golden brown, the toast should be cooked through.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 303Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 160mgSodium: 316mgCarbohydrates: 29gFiber: 1gSugar: 12gProtein: 11g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
