Ingredients: |
Ingredients: French Toast:
butter for greasing the baking dish
1 loaf crusty multigrain bread
1½ c grated carrots
1 c finely chopped pecans
8 large eggs
2 c milk
½ c heavy cream
½ c granulated sugar
½ c firmly packed brown sugar
4½ tsp vanilla extract
¾ tsp ground cinnamon
Topping:
½ c all-purpose flour
½ c firmly packed brown sugar
1 tsp ground cinnamon
pinch of salt
1 stick (8 tbsp) cold salted butter, cut into pieces
½ c chopped pecans
Glaze:
4 oz cream cheese
¾ c powdered sugar
2 tbsp milk
1 tbsp lemon juice
warm pancake syrup, for serving
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Directions: |
Directions:Grease a 9"x13" baking dish with butter.
French Toast: Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milkd, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight, preferably).
Topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable bag in the refrigerator until ready to bake.
Glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.
When you're ready to bake, preheat the oven to 350º F. Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture, or 1 hour for a more firmer, more crisp texture.
Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup. |
This recipe for Carrot Cake French Toast is from