Carrot Cake French Toast Bake
This Carrot Cake French Toast Bake combines the warm, comforting flavors of a classic dessert with the ease of a make-ahead breakfast. Sourdough bread cubes are soaked in a rich custard made with Libby's Sliced Carrots for a smooth, creamy base and baked to a golden perfection. Topped with a cream cheese and vanilla Greek yogurt drizzle, this dish is perfect for a special brunch or holiday breakfast.
SERVINGS
8
PREP TIME
20 Min
COOK TIME
1 Hour
Ingredients
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
2 cups milk
8 eggs
1/2 cup heavy cream
1/2 cup brown sugar
1/2 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 loaf (16 oz.) sourdough bread, cubed
1/2 cup raisins
1/2 cup walnuts
4 ounces cream cheese (softened)
1 cup vanilla Greek yogurt
1/4 cup powdered sugar
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
2 cups milk
8 eggs
1/2 cup heavy cream
1/2 cup brown sugar
1/2 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 loaf (16 oz.) sourdough bread, cubed
1/2 cup raisins
1/2 cup walnuts
4 ounces cream cheese (softened)
1 cup vanilla Greek yogurt
1/4 cup powdered sugar
Instructions
- Coat a 9×13 inch baking dish with non-stick spray. Set aside.
- In a food processor, add carrots and milk. Puree for 30 seconds until well blended.
- In a large mixing bowl, add eggs and heavy cream. Wisk together. Add carrot mixture, brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt. Wisk until combined.
- Add bread cubes, raisins, and walnuts to bowl. Stir together until bread is well soaked.
- Transfer mixture to prepared baking dish. Cover and refrigerate at least 3 hours (or overnight).
- TO BAKE: Preheat oven to 375°F. Remove cover from dish and bake 45 minutes to 1 hour, until center is set.
- FOR ICING: While dish is baking, in a small mixing bowl, add cream cheese, Greek Yogurt and powdered sugar. Beat until smooth. Transfer icing to a plastic ziplock bag and refrigerate until needed.
- After the Carrot Cake French Toast Bake is done in the oven, let cool 20 minutes. Cut tip of one corner of icing bag. Drizzle over dish and serve.
- Coat a 9×13 inch baking dish with non-stick spray. Set aside.
- In a food processor, add carrots and milk. Puree for 30 seconds until well blended.
- In a large mixing bowl, add eggs and heavy cream. Wisk together. Add carrot mixture, brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt. Wisk until combined.
- Add bread cubes, raisins, and walnuts to bowl. Stir together until bread is well soaked.
- Transfer mixture to prepared baking dish. Cover and refrigerate at least 3 hours (or overnight).
- TO BAKE: Preheat oven to 375°F. Remove cover from dish and bake 45 minutes to 1 hour, until center is set.
- FOR ICING: While dish is baking, in a small mixing bowl, add cream cheese, Greek Yogurt and powdered sugar. Beat until smooth. Transfer icing to a plastic ziplock bag and refrigerate until needed.
- After the Carrot Cake French Toast Bake is done in the oven, let cool 20 minutes. Cut tip of one corner of icing bag. Drizzle over dish and serve.
