📋 Overnight Carrot Cake French Toast Casserole Recipe
This easy Overnight Carrot Cake French Toast Casserole is 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.
Servings 10 people
Calories 308kcal
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
- â…” 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.â…” 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.Â
- 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)Âwhipped 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
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
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- Carrots - you could cook and purée carrots instead of using baby food
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- Bread - you can use Brioche instead, but you may need to use 2 loaves, if loaves are smaller
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- Whipped Cream - Use real whipped cream, instead of spray whipped cream, if you prefer
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- Pineapple - use fresh pineapple instead of canned, if you prefer
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- Walnuts - you can use pecan pieces instead of walnuts
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- 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.
Nutrition
Serving: 1slice | Calories: 308kcal | Carbohydrates: 46g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 269mg | Potassium: 147mg | Fiber: 1g | Sugar: 22g | Vitamin A: 230IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 2.4mg
