Carrot Cake French Toast Bake



Cook time

1 hour


  • 1 loaf of sourdough bread (16 ounces)

  • 1 can Libby's Sliced Carrots (drained and rinsed)

  • 1 cup milk (of choice)

  • 8 eggs

  • 1/2 cup brown sugar

  • 1/2 cup heavy cream

  • 1/2 cup maple syrup

  • 1 tablespoon vanilla extract

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 1/2 cup raisins

  • 2 tablespoons raisins (for topping)

  • 1/2 cup walnuts

  • 2 tablespoons walnuts (for topping)

  • 4 ounces cream cheese (softened)

  • 3/4 cups vanilla Greek yogurt

  • 1/4 cup powdered sugar


  1. Spread butter or cooking spray on a 9x13 casserole dish. Dice the sourdough bread into 1 to 2-inch cubes and spread evenly into the dish.  

  2. Add carrots and milk into a blender and blend until pureed, about 15-30 seconds. Set aside.

  3. Add the eggs and heavy cream to a large mixing bowl and whisk until blended. Pour in the pureed carrot mixture, brown sugar, maple syrup, vanilla extract, cinnamon, ginger, nutmeg and salt. Whisk until everything is combined. Stir in the raisins and walnuts. 

  4. Pour the mixture over the diced bread and gently stir so all the bread is coated in the mixture. 

  5. Cover the dish in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

  6. When you’re ready to bake, preheat the oven to 325°F. Remove the plastic wrap from the casserole dish and bake for 45 minutes to 1 hour, or until the middle of the casserole is set.  

  7. While the casserole is baking, beat the cream cheese, Greek yogurt, and powdered sugar until smooth. Put the mixture into a plastic baggie. Cut the very tip of one corner of the baggie and drizzle the icing onto the Carrot Cake French Toast Bake just before serving. Garnish with additional raisins and walnuts.