Carrot Cake French Toast Casserole
This carrot cake French toast casserole has little flecks of wholesome carrots, nuts, raisins, and sweet maple syrup in every bite. Serves a crowd!
Servings: 8
Ingredients
- 1 french baguette ripped into 2-3-inch pieces
- 1.5 cups grated carrots
- 1 cup raisins
- 1 cup chopped walnuts
- 12 large eggs
- ¾ cup oat or almond milk
- ⅓ cup maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
Cream Cheese Frosting
- 8 oz. fat-free cream cheese room temperature
- 1 cup 2% plain Greek yogurt room temperature
- ⅓ cup maple syrup or more to taste
Instructions
- Grease a 9x13-inch casserole dish and add the french baguette pieces, grated carrot, raisins, and chopped walnuts to the dish and toss. Set aside.
- Crack the eggs into a large bowl and whisk them together. Add the milk, maple syrup, cinnamon, nutmeg, ginger, and salt to the eggs and whisk to combine. Pour the egg mixture over the bread and mix. Use a spatula or your hands to push all the ingredients down into the egg mixture.
- Cover the casserole dish and place it in the refrigerator overnight.
- Preheat the oven to 350ºF and remove the French toast bake from the refrigerator and use your hands to submerge the bread in the egg mixture one more time before baking. Cover with tin foil and bake at 350ºF for 30 minutes, covered. Remove the tin foil and bake for another 15-20 minutes.
- While the french toast bake is baking, prepare the cream cheese frosting. Place all of the ingredients for the cream cheese frosting into a bowl and use an electric mixer to whip all the ingredients together until the frosting is smooth.*
- Let the bake sit for 10 minutes before serving topped with cream cheese frosting.
Notes
- If you like your cake frosting on the sweeter side, feel free to add more maple syrup to the frosting.
- Feel free to mix in any of your favorite carrot cake ingredients.
Nutrition
Calories: 458kcal | Carbohydrates: 56g | Protein: 21g | Fat: 18g | Fiber: 4g | Sugar: 22g