This easy Overnight Carrot Cake French Toast Casserole is an overnight casserole made with healthy eggs, pineapple, walnuts, and pureed carrots (in the form of baby food) so it's quick and easy to make) but still tastes like you're eating carrot cake for breakfast! It's the perfect Easter breakfast casserole recipe.
This Carrot Cake French Toast recipe is popular at Easter but makes a great brunch any time of the year! This recipe was inspired by my favorite Healthy Carrot Cake recipe. It's also a great breakfast potluck idea and the ideal Easter breakfast casserole that's make ahead.
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🥘 Ingredient Notes
I use baby food instead of cooking and puréeing carrots The beauty of baby food is that the work is already done for you! Why do all that work when you don’t have to? I also use these carrots in my Carrot Cake Dessert Pizza. And I use pureed sweet potatoes in the form of baby food in my Easy Sweet Potato Pie.
And since they make it for babies, there are no preservatives and fillers in it. It's pure carrots and water. The brand I use makes theirs with organic carrots. Plus, you can buy baby food anywhere!
In addition to carrot baby food, you will also need the following for this French toast bake:
- Thick French bread Texas toast bread. It's important to use very thick bread or the casserole will be soggy.
- Half-and-half cream. It's important to use half and half. DO NOT substitute milk or your casserole will be soggy.
- Crushed pineapple and pineapple rings. Make sure the crushed pineapple is drained and the liquid is squeezed out. You will need both crushed pineapple and pineapple rings for this recipe.
- Walnuts. Avoid no name walnuts, as they are not as soft and are hard to bit into
- Whipped cream. I use the aerosol can of whipped cream as a topping - add just prior to serving.
- Carrot ribbons (thin). See photo below, in instructions, or use Candied Carrot.
📖Variations & Substitutions
- Carrots - you could cook and purée carrots instead of using baby food
- Bread - you can use Brioche instead, but you may need to use 2 loaves, if loaves are smaller
- Whipped Cream - Use real whipped cream, instead of spray whipped cream, if you prefer
- Pineapple - use fresh pineapple instead of canned, if you prefer
- Walnuts - you can use pecan pieces instead of walnuts
- Garnish- add some easy Candied Carrots for an extra special treat!
🔪How to Make Carrot Cake French Toast Casserole
Prep: Generously spray a 9 X 13 casserole dish or baking dish with non-stick cooking spray.
Arrange ½ the loaf of slices of bread in 2 rows, overlapping if need be, in a casserole dish.
In a large bowl, combine the eggs, half-and-half cream, drained, crushed and squeezed pineapple (make sure you squeeze as much liquid out as possible!), pureed carrots (baby food), brown sugar, white granulated sugar, vanilla, cinnamon and maple syrup. Then beat with a whisk until blended thoroughly.
Pour ½ the liquid french toast mixture over the bread slices, making sure all are covered evenly with the cream-egg mixture.
Then add the rest of the bread slices
Pour the remaining half of the liquid mixture over the bread slices
Add finely chopped walnut evenly over soaked bread slices.
Cover with foil and refrigerate overnight (about 8 hours)
Baking time: The next day, preheat oven to 350 degrees F (176 degrees C) Remove from refrigerator, let sit at room temperature for about 15 minutes, leaving the foil on, and bake in preheated oven for 40 minutes.
Remove foil and return to oven for an additional 15 minutes. Meanwhile, prepare glaze.
Cream Cheese Glaze: In the bowl of an electric mixer, beat softened cream cheese until smooth. Gradually add powdered sugar/icing sugar until incorporated. Then add milk and vanilla.
Spread glaze over warm casserole with a spatula.
Garnish:
- Sprinkle with cinnamon, pat the pineapple rings dry with a paper towel, and place on top of the casserole.
- Dot the insides of the pineapple rings with whipped cream (* I use whipped cream from a spray bottle).
- Use a vegetable peeler to make thin ribbons with carrots, then add 2-3 on top of the whipped cream. Add a few pieces of chopped walnuts.
Use a vegetable peeler to make thin ribbons with carrots, then add 2-3 on top of whipped cream.
Serve with additional syrup and whipped cream, as desired.
Expert Tips
- Use the Right Bread. Opt for thick bread like Texas toast or French bread, as thinner slices can become soggy. If using brioche, ensure the loaf is substantial enough to hold the liquid mixture without breaking down.
- Perfect Pineapple Preparation. Ensure your crushed pineapple is thoroughly drained and squeezed to remove excess moisture. Too much liquid can make the casserole overly wet and affect the texture.
- Baby Food Hacks. Baby food pureed carrots are a time-saver, but if unavailable, you can steam or boil and blend fresh carrots in a food processor until smooth. Adjust the consistency with a bit of water if needed.
- Prevent Sticking. Generously spray your baking dish with non-stick spray, including the sides, to ensure the casserole lifts out cleanly after baking.
- Overnight Soaking is Key. Allow the bread to soak for the full 8 hours (or overnight) to ensure the egg mixture thoroughly penetrates, creating a rich and custardy texture.
- Room Temperature Before Baking. Let the casserole sit at room temperature for about 15-20 minutes before placing it in the oven. This helps it bake evenly and prevents thermal shock to your dish.
- Cream Cheese Glaze Perfection. For a silky glaze, ensure your cream cheese is softened before beating. If it’s still cold, it may create lumps. Gradually add powdered sugar for smooth incorporation.
- Don’t Skip the Foil Step. Covering the casserole for the first baking period helps it cook evenly and retain moisture. Removing the foil for the last 15 minutes
🥗 What to eat with Carrot Cake French Toast
This carrot cake casserole pairs well with my Old Fashioned Fruit Salad (with Honey Lime Dressing) (shown), as well as these Air Fryer Turkey Sausage!
🌡️Storage
You can store leftover carrot cake casserole for 3-4 days in an airtight container in the fridge! If you are just leaving it overnight, you can cover it in plastic wrap.
Make ahead:
- This can also be reheated and served later. If you are taking it along to a gathering or potluck make sure you bake it in a microwaveable casserole dish (so it can warmed up)!
- You'll want to add the glaze and garnishes AFTER you reheat it
- And be sure to bring along additional maple syrup and whipped cream to serve with it!
Freezing:
- You can freeze leftovers! I froze my leftovers of this recipe, fully garnished, then heated up a piece for 1 minute and 30 seconds. The texture was a little moister so I wouldn't recommend this for serving initially, but it's fine for eating as leftovers for yourself.
👪 Serving Size
This Easter breakfast casserole makes 10 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll need a bigger casserole dish or an additional casserole dish if you double or triple it.
❔ Recipe FAQ's
Ovens vary, so if the center still looks undercooked, bake for an additional 5–10 minutes. Cover with foil to prevent over-browning.
Refrigerating allows the bread to fully absorb the liquid mixture, creating a rich and custard-like texture. Skipping this step may result in unevenly soaked bread.
Yes, just chop it finely and drain any excess juice before adding it to the mixture.
Yes, you can cook and puree fresh carrots, but baby food is quicker and just as effective. It also ensures a smoother texture in the custard mixture.
So, if you want to have dessert for breakfast and still feel good about it, then make this Carrot Cake French Toast recipe with cream cheese glaze! It's the ideal Easter Brunch Casserole.
And if you're in the mood for pancakes, try my Sheet Pan Carrot Cake Pancakes!
More Breakfast and Brunch Recipes
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📋 Overnight Carrot Cake French Toast Casserole Recipe
Ingredients
- 1 loaf Thick french bread, brioche or texas toast bread * if using brioche, may need to use 2 loaves, if loaves are smaller
- 8 large eggs
- 1 1 /2 cups half-and-half cream
- 2 -128 ml -carrot baby food jars
- 4 tablespoon brown sugar
- 2 tablespoon white granulated sugar
- 2 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1 -398 ml can -crushed pineapple, drained and liquid squeezed out
- ⅔ cup finely chopped walnuts
- ¼ cup maple syrup
Cream Cheese Glaze
- 8 oz oz cream cheese
- 1 cup icing sugar/powdered sugar
- 3 tablespoon milk
- 1 tsp vanilla
Garnish
- 1 398 ml can pineapple rings, drained and patted dry with a paper towel
- ½ - 1 teaspoon cinnamon
- whipped cream * I use the aerosol can of whipped creaam
- carrot ribbons (thin) * See photo in post instructions
- walnuts
Instructions
- Arrange ½ the loaf of slices of bread in 2 rows, overlapping if need be, in a casserole dish.1 loaf Thick french bread, brioche or texas toast bread
- In a large bowl, combine the eggs, half-and-half cream, drained, crushed and squeezed pineapple (make sure you squeeze as much liquid out as possible!), pureed carrots (baby food), brown sugar, white granulated sugar, vanilla, cinnamon and maple syrup. Then beat with a whisk until blended thoroughly.8 large eggs, 1 1 /2 cups half-and-half cream, 2 -128 ml -carrot baby food jars, 4 tablespoon brown sugar, 2 tablespoon white granulated sugar, 2 teaspoon vanilla extract, 2 teaspoon ground cinnamon, 1 -398 ml can -crushed pineapple, drained and liquid squeezed out, ¼ cup maple syrup
- Pour ½ the liquid mixture over the bread slices, making sure all are covered evenly with the cream-egg mixture.
- Then add the rest of the bread.
- Pour the remaining half of the liquid over the bread slices. Sprinkle finely chopped walnut evenly over soaked bread slices.⅔ cup finely chopped walnuts
- Cover with foil and refrigerate overnight (about 8 hours)
- The next day, preheat oven to 350 degrees F (176 degrees C ). Remove from refrigerator, allow to sit at room temperature for 15 or so minutes, leaving the foil on, and bake in preheated oven for 40 minutes.
- Remove foil and return to oven for an additional 15 minutes. Meanwhile prepare glaze.
Cream Cheese Glaze
- Beat softened cream cheese with a hand mixer until smooth.8 oz oz cream cheese
- Gradually add powdered sugar/icing sugar until incorporated. Then add milk and vanilla.1 cup icing sugar/powdered sugar, 1 teaspoon vanilla, 3 tablespoon milk
- Spread glaze over warm casserole with a spatula.
Garnish
- Sprinkle with cinnamon.
- Pat the pineapple rings dry with paper towel and place on top of casserole, as shown.1 398 ml can pineapple rings, drained and patted dry with a paper towel
- Dot the insides of the pineapple rings with whipped cream (* I use a whipped cream from a spray bottle)whipped cream
- Use a vegetable peeler to make thin ribbons with carrots, then add 2-3 on top of whipped cream.carrot ribbons (thin)
- Add few pieces of chopped walnuts.
- Serve with additional syrup and whipped cream, as desired.walnuts, ½ - 1 teaspoon cinnamon
Notes
- Use the Right Bread. Opt for thick bread like Texas toast or French bread, as thinner slices can become soggy. If using brioche, ensure the loaf is substantial enough to hold the liquid mixture without breaking down.
- Perfect Pineapple Preparation. Ensure your crushed pineapple is thoroughly drained and squeezed to remove excess moisture. Too much liquid can make the casserole overly wet and affect the texture.
- Baby Food Hacks. Baby food pureed carrots are a time-saver, but if unavailable, you can steam or boil and blend fresh carrots in a food processor until smooth. Adjust the consistency with a bit of water if needed.
- Prevent Sticking. Generously spray your baking dish with non-stick spray, including the sides, to ensure the casserole lifts out cleanly after baking.
- Overnight Soaking is Key. Allow the bread to soak for the full 8 hours (or overnight) to ensure the egg mixture thoroughly penetrates, creating a rich and custardy texture.
- Room Temperature Before Baking. Let the casserole sit at room temperature for about 15-20 minutes before placing it in the oven. This helps it bake evenly and prevents thermal shock to your dish.
- Cream Cheese Glaze Perfection. For a silky glaze, ensure your cream cheese is softened before beating. If it’s still cold, it may create lumps. Gradually add powdered sugar for smooth incorporation.
- Don’t Skip the Foil Step. Covering the casserole for the first baking period helps it cook evenly and retain moisture. Removing the foil for the last 15 minutes
-
- Carrots - you could cook and purée carrots instead of using baby food
-
- Bread - you can use Brioche instead, but you may need to use 2 loaves, if loaves are smaller
-
- Whipped Cream - Use real whipped cream, instead of spray whipped cream, if you prefer
-
- Pineapple - use fresh pineapple instead of canned, if you prefer
-
- Walnuts - you can use pecan pieces instead of walnuts
-
- Garnish- add some easy Candied Carrots for an extra special treat!
- This can also be reheated and served later. If you are taking it along to a gathering or potluck make sure you bake it in a microwaveable casserole dish (so it can warmed up)!
- You'll want to add the glaze and garnishes AFTER you reheat it
- And be sure to bring along additional maple syrup and whipped cream to serve with it!
- You can freeze leftovers! I froze my leftovers of this recipe, fully garnished, then heated up a piece for 1 minute and 30 seconds.
- The texture was a little more moist so I wouldn't recommend this for serving initially, but it's fine for leftovers.
NANCY WU
Hey!! this looks delish! Can’t wait to make this for the little one.
Nancy
Nomss.com
Terri Gilson
Thanks, Nancy! I hope you enjoy it - we do 🙂
Jo Vanderwolf
Oh my gosh! So perfect for Easter brunch. My guests are going to love it. Thank you for sharing, I can't wait to give it a go!
Terri Gilson
Thanks, Jo! I hope you enjoy 🙂
Denise@urbnspice
I love the terms BK and AK, Terri. I think so many of us Moms can relate to that, for sure! Your overnight french toast carrot cake casserole sounds wonderful! And what a great tip to use that perfect carrot baby food puree. It's brilliant! Thanks for sharing.
Terri Gilson
Thank you, Denise!
Himalayan salt valley
This looks so delicious. Thanks for sharing such a wonderful recipe.
Terri Gilson
Thanks !
Colleen
This is brilliant. I never, ever would have thought to use baby food in any recipe, but wow this looks delicious and simple. I Can't wit to try it!!
Terri Gilson
thank you, Colleen! Yes, I'm always looking for shortcuts and ways to use up leftover anything 🙂
Dawn - Girl Heart Food
This is such a brilliant idea! Love the idea of carrot cake in breakfast form and I especially love that you can prep the day before! This would disappear fast at any Easter meal. Perfect for brunch on a random Saturday too 😉
Terri Gilson
Hi Dawn - thanks! Yes, it is definitely a random any day recipe!
Isabelle @ Crumb
This looks like a lovely addition to an Easter brunch, and the idea of using baby food to sneak in some vegetables is positively brilliant. Of course, I'd have some 'splaining to do about why there's baby food in the pantry, seeing as we've never had babies and aren't planning on having any, so my poor husband would be very confused! 🙂
Alisa Infanti
I love the fact that is is an overnight recipe. Easter is so busy for us between families that I usually do a brunch for my family so am always looking for a good recipe like this that just needs to be popped in the oven in the morning!
Terri Gilson
I hear you, Alisa! I am not the greatest at hosting (I get stressed) so the more I can do in advance, the better!
Sue
Well how brilliant is that?! I would have never thought to use baby food carrots. As a vegetarian I have a love affair with eggs so a fabulous recipe to add to my collection. Being able to make it the night before takes the stress away and a special morning to share with friends.
Terri Gilson
Thanks, Sue! Yes, discovering this baby food hack was a happy accident in an attempt to avoid food waste! Although I’m not vegetarian, I’m with you when it comes to eggs! I eat them daily ?