Carrot Cake French Toast Recipes
'CARROT CAKE-STUFFED' FRENCH TOAST BAKE
Make the kids' sleepover extra special with our 'Carrot Cake-Stuffed' French Toast Bake. Made with cinnamon-raisin bread and a carrot cake-inspired cream cheese mix, there's a lot to love in our 'Carrot Cake-Stuffed' French Toast Bake. It'll be a morning they won't soon forget!
Provided by My Food and Family
Categories Spring 2019
Time 2h50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mix cream cheese, carrots, nuts, 1/2 cup sugar, and 1/2 tsp. each cinnamon and vanilla until blended.
- Place 6 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; spread with cream cheese mixture. Cover with remaining bread slices.
- Whisk eggs and milk with remaining cinnamon and vanilla until blended; pour over ingredients in baking dish. Refrigerate 2 hours.
- Heat oven to 350ºF. Bake French toast 30 to 35 min. or until center is set and top is lightly browned. Sprinkle with remaining sugar.
- Serve with syrup.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.9859 g, Sugar 0 g, Protein 4 g
CARROT CAKE
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! -Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Nutrition Facts : Calories 819 calories, Fat 49g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 91g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.
FRENCH TOAST BAKE
This French toast bake is my new tradition for Christmas morning! Serve with fruit and/or maple syrup.
Provided by Tania Will
Categories French Toast
Time 9h5m
Yield 12
Number Of Ingredients 8
Steps:
- Slice bread and cut off and discard crusts. Beat milk, eggs, and vanilla together in a bowl until well combined.
- Stir melted butter and brown sugar together until well mixed. Pour into the bottom of a 9x13-inch pan; spread evenly. Layer bread slices over top. Pour milk mixture evenly over bread. Sprinkle with cinnamon. Cover with aluminum foil and chill in the refrigerator, 8 hours to overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Bake, covered, for 30 minutes. Remove cover and continue to bake until golden brown and bubbly, about 15 more minutes.
- Remove from the oven and sprinkle with powdered sugar and cinnamon before serving.
Nutrition Facts : Calories 292 calories, Carbohydrate 42.3 g, Cholesterol 84.8 mg, Fat 10.6 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 5.9 g, Sodium 288.2 mg, Sugar 21.6 g
FRENCH TOAST (ROBERT IRVINE)
I left out the sugar (personal preference), and this is still delicious. I also skipped the syrup ( prefer just butter). Recipe courtesy of Robert Irvine from Dinner: Impossible.
Provided by AmyZoe
Categories Brunch
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10 inch or 12 inch skillet, melt butter over medium heat.
- Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate.
- Dip bread into egg mixture.
- Fry slices until golden brown, then flip to cook the other side.
- Serve with syrup.
Nutrition Facts : Calories 540.1, Fat 21.7, SaturatedFat 10.5, Cholesterol 259.5, Sodium 514.4, Carbohydrate 72.7, Fiber 2.2, Sugar 31.8, Protein 14.6
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