This Carrot Cake French Toast Bake is the perfect springtime brunch recipe. It combines all the familiar flavors of carrot cake and classic French toast into an easy and delicious bake. 

Carrot Cake French Toast Bake

I am as excited to share this recipe as I am about the name rhyming! It’s March (again), can you believe it? After the year we’ve had, we all deserve a treat. This carrot cake French toast bake is the perfect way to welcome Spring.

Chunks of bread is soaked in a deliciously spiced egg custard and studded with shredded carrots, raisins, walnuts and shredded coconut. It is baked to golden perfection and drizzled with a deliciously sweet cream cheese frosting.

Just like traditional French toast, this bake works best with challah bread. If you can’t find challah bread, don’t sweat it! We couldn’t find it and went with an Italian loaf instead. If it’s day old bread, even better!

Another suggestion; do the prep the night before. This allows the bread enough time to soak up all the delicious flavor. It also makes this dish perfect for those hosting a gathering.

This Carrot Cake French Toast Bake is Perfect For

• Easter
• Mother’s Day
• Baby Shower
• Bridal Shower
• Brunch Party
• A Lazy Sunday

Ingredients

Bread: A soft bread such as challah or brioche is best. If it is slightly stale bread, even better!
Eggs: The binding agent and main ingredient in the custard for this French toast bake.
Milk: Added to the eggs to create the custard.
Maple Syrup: For some sweetness.
Vanilla, Cinnamon and Nutmeg: to help flavor the custard and compliment the carrot cake flavors.
Shredded carrots, shredded coconut, raisins and walnuts: Key ingredients that give this French toast bake its carrot cake flavor.

Cream Cheese Frosting

Cream cheese: Regular, neufchâtel cheese or vegan cream cheese all work well for this frosting.
Powdered sugar
Vanilla
Milk: If you want to thin out your cream cheese frosting to a consistency you can drizzle add the milk. If you’d rather spread on the cream cheese frosting, omit the milk.

Instructions

First, cut the bread into bite sized pieces. Grease a 9×13 inch baking dish and add the bread in an even layer.

Next, assemble the egg mixture. In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon and nutmeg.

Then add in the ‘carrot cake’ ingredients – grated carrot, shredded coconut, raisins and walnuts. I did 1/4 cup of each; however, the measurements here are really flexible, it just depends on how prominent you want these carrot cake flavors to be.

Once everything is mixed together, pour the mixture over the bread. Press down on the bread to ensure every piece is submerged in the egg mixture.

If you are making this recipe the night before, cover the dish with plastic wrap and refrigerate overnight.

If you do want to make the entire recipe day of, let everything to sit for at least one hour, to allow the bread to soak up the liquid.

When you are ready to bake, remove the plastic wrap and baked at 350 degrees for 45-50 minutes. You want the egg mixture to be set. Allow to cool slightly and then drizzle with cream cheese frosting.

To make the cream cheese frosting, combine cream cheese or Neufchatel with powdered sugar and vanilla. Add milk if you prefer a drizzle consistency.

Serve immediately. Store leftovers in an air tight container in the fridge for up to 3 days.

Substitutions

• Bread: Italian or sourdough bread also work great if you can’t find challah or brioche bread.
• Milk: you can use any milk you like. I used almond milk and it worked great!
• Frosting: For a healthier option, combine 1/2 cup plain or vanilla greek yogurt, 1 scoop vanilla protein powder, 2 tbsp maple syrup and 1 tbsp almond milk.

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If you make this Carrot Cake French Toast Bake, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!