Name: Carrot Cake French Toast
Prep time: 80 min
Total time: 80 min
Yield: 8 - 10 servings
Ingredients: Butter, for greasing the baking dish; 1 loaf crusty multigrain bread; 1 ½ cups grated carrots; 1 cup finely chopped pecans; 8 large eggs; 2 cups milk; ½ cup heavy cream; ½ cup granulated sugar; ½ cup firmly packed brown sugar; 4 ½ tsp vanilla extract; ¾ tsp ground cinnamon; ½ cup all-purpose flour; ½ cup firmly packed brown sugar; 1 tsp ground cinnamon; Pinch of kosher salt; 1 stick (8 tbsp) cold salted butter, cut into pieces; ½ cup chopped pecans; 4 ounce cream cheese; ¾ cup powdered sugar; 2 tbsp milk; 1 tbsp lemon juice; Warm pancake syrup, for serving

Prep Time

1h 20 min

Yields

8 - 10 servings

Brunch gets a decadent, dessert-like twist with a carrot cake topping.

ingredients

French Toast

Butter, for greasing the baking dish

loaf crusty multigrain bread

1 ½

cups grated carrots

cup finely chopped pecans

large eggs

cups milk

cup heavy cream

cup granulated sugar

cup firmly packed brown sugar

4 ½

tsp vanilla extract

tsp ground cinnamon

Topping

cup all-purpose flour

cup firmly packed brown sugar

tsp ground cinnamon

Pinch of kosher salt

stick (8 tbsp) cold salted butter, cut into pieces

cup chopped pecans

Glaze

ounce cream cheese

cup powdered sugar

tbsp milk

tbsp lemon juice

Warm pancake syrup, for serving

Ingredient Substitution Guide

directions

Step 1

Grease a 9-by-13-inch baking dish with butter.

Step 2

Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably).

Step 3

Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake.

Step 4

Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.

Step 5

When you’re ready to bake, preheat the oven to 350°F.

Step 6

Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture.

Step 7

Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup.

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Carrot Cake French Toast