Carrot Cake French Toast Casserole

The Carrot Cake French Toast Casserole has the dreamy texture and is full of delicious carrot cake flavor. Each bite is made with dabs of healthy carrots, nuts, raisins and sweet maple syrup.

Carrot Cake French Toast: A perfect breakfast

Enhance your next Mother’s Day brunch, Easter morning, or a typical weekday breakfast with this easy overnight carrot cake with French toast casserole! I gotta tell you, I’m an inner texture freak, and this morning delight does NOT disappoint.

How could you not fall in love with a French toast concoction of French bread, freshly grated carrots, raisins, walnuts, maple syrup and warm spices?

And to make things even better, we topped it all off with a deliciously rich cream cheese frosting that complements the flavors of the carrot cake beautifully. It’s simply the BEST.

ingredients you need

• French baguette: French baguettes are our favorite bread for French toast, so we just had to add it to this French toast casserole.
• carrots: For this recipe, we grated fresh carrots for the best results.
• Raisins & Walnuts: You can’t have a carrot cake casserole without raisins and walnuts! However, if you have picky eaters, you can omit.
• eggs: Find eggs that are as fresh as possible for your French toast casserole and make sure you whisk the eggs thoroughly. There’s nothing worse than a breakfast casserole with thick lumps of protein.
• Almond milk: Feel free to use any milk you like! We prefer unsweetened almond milk or oat milk for this particular recipe.
• maple syrup: This liquid sweetener tastes great with the carrot cake flavors. Honey or agave work just as well.
• Spices: We used a warm and delicious spice mix of ground cinnamon, nutmeg, ginger and kosher salt.
• Cream cheese: A rich and creamy frosting that tastes amazing with this Carrot Cake French Toast Bake.
• Greek yogurt: Greek yogurt is mixed with cream cheese for a flavorful and fluffy glaze.

How to Make Carrot Cake French Toast Casserole

PREPARE FILLING

Grease and add to a 9×13-inch baking dish French baguette pieces, grated carrots, raisins and chopped walnuts add to the dish and toss. Put aside.

Next, crack the eggs into a large bowl and whisk together. add the Milk, maple syrup, cinnamon, nutmeg, ginger and salt add to the eggs and whisk.

Then pour the egg mixture over the bread and mix well. Use a spatula or your hands to press all the ingredients into the egg mixture.

OVERNIGHT REST

Cover the casserole dish and place in the fridge overnight.

BAKE

Preheat oven to 350ºF and take the french toast casserole out of the fridge. Before baking, dip the bread in the egg mixture one more time, using your hands.

Cover with aluminum foil and bake, covered, at 350ºF for 30 minutes. Remove aluminum foil and bake for another 15-20 minutes.

Prepare icing

While the French toast casserole is baking, prepare the cream cheese frosting.

Put all the ingredients for the cream cheese frosting in a bowl and puree Use an electric mixer to beat all ingredients until glaze is smooth.

Pro tip: If you like your cake frosting on the sweet side, feel free to add more maple syrup to the frosting.

FROST, SERVE, + ENJOY

Let the casserole rest for 10 minutes before serving. Then, Top off your delicious French toast casserole with a cream cheese frosting spread. Enjoy!

Let’s go to brunch!

While this Carrot Cake French Toast Casserole is filling enough on its own, it also tastes great paired with other classic brunch flavors. The next time you want to get together with your friends or family for a satisfying brunch, consider these great side options:

frequently asked Questions

storage

Store your carrot cake french toast casserole in an airtight container (or in the plastic-wrapped casserole dish) in the refrigerator up to 3 days.

To freeze your French toast casserole, Prepare and bake the French Toast Bake according to the recipe card. After your French toast casserole has cooled completely, cover with plastic wrap and aluminum foil. Put it in the freezer for up to 3 months.

To warm up: When you’re ready to reheat your casserole, take it out of the freezer and remove the plastic wrap and aluminum foil. Bake at 350ºF for 15-25 minutes.