Carrot Cake French Toast Bake
Carrot Cake French Toast Bake
This decadent 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, blended with milk for a smooth, creamy base. The custard is enhanced with brown sugar, maple syrup, vanilla, and a blend of warming spices like cinnamon, ginger, and nutmeg. Raisins and walnuts add texture and sweetness, while the dish is baked to golden perfection. Topped with a luscious cream cheese and vanilla Greek yogurt drizzle, this dish is perfect for a special brunch or holiday breakfast.
SERVINGS
8
PREP TIME
10 Min
COOK TIME
1 Hour
Ingredients
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 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
Instructions
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.
Add carrots and milk into a blender and blend until pureed, about 15-30 seconds. Set aside.
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.
Pour the mixture over the diced bread and gently stir so all the bread is coated in the mixture.
Cover the dish in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
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.
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.
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.
Add carrots and milk into a blender and blend until pureed, about 15-30 seconds. Set aside.
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.
Pour the mixture over the diced bread and gently stir so all the bread is coated in the mixture.
Cover the dish in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
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.
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.
