Shipping from our ranch to you every Monday
August 16, 2021
Kids are back to school, football season is right around the corner, and fall is almost here. This Carrot Cake French Toast recipe is the perfect recipe to get everyone in the mood for fall!
1/2 cup flour
1/2 cup packed brown sugar
1 tsp. cinnamon
pinch of salt
1 stick (8 tbsp) cold salted butter, cut into pieces
1/2 cup chopped pecans (optional)
1 loaf crusty bread (any will do!)
1 1/2 cups grated carrots
1 cup chopped pecans
8 large eggs
2 cups milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
4 1/2 tsp vanilla extract
3/4 tsp ground cinnamon
Glaze: I found that when topping with glaze, syrup was not needed.
4 oz. cream cheese
3/4 cup powdered sugar
2 tbsp milk
1 tbsp lemon juice
Syrup for serving
Grease 9 x 13 in. pan with butter.
Tear bread into chunks and place in baking dish. Sprinkle carrots and pecans over torn bread. Whisk eggs in a large bowl with milk, cream, granulated sugar, brown sugar, vanilla, and cinnamon. Pour mixture into baking dish. Cover with plastic wrap and store in fridge. (Can prepare dish the night before)
Topping - Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut butter using pastry cutter until resembles pebbles. Fold pecan pieces in. Store in airtight container in fridge until ready to bake.
Glaze - Add cream cheese to bowl and beat with electric mixer until smooth. Add powdered sugar, milk and lemon juice, mix until smooth - scraping down sides as needed. Store in airtight container.
Preheat oven to 350 F.
Unwrap baking dish with French toast mixture, sprinkle with topping and bake for 45 minutes for a softer, bread pudding texture. If prefer a firmer, more crispy texture, cook for approximately 1 hour.
Once removed from oven, let cool slightly and drizzle glaze over top. Enjoy!
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