Carrot Cake Stuffed French Toast Bake Recipes

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'CARROT CAKE-STUFFED' FRENCH TOAST BAKE



'Carrot Cake-Stuffed' French Toast Bake image

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

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup plus 1 Tbsp. powdered sugar, divided
1 tsp. each ground cinnamon and vanilla, divided
12 slices cinnamon-raisin bread
3 eggs
1 cup milk
1-1/2 cups maple-flavored or pancake syrup

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

APPLE-STUFFED FRENCH TOAST BAKE



Apple-Stuffed French Toast Bake image

This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. -Kay Clark, Lawrenceburg, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 16

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans
12 slices Italian bread (1/2 inch thick)
2 large tart apples, peeled and thinly sliced
6 large eggs
1-1/2 cups milk
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup

Steps:

  • In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. , In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.

Nutrition Facts : Calories 854 calories, Fat 46g fat (19g saturated fat), Cholesterol 282mg cholesterol, Sodium 722mg sodium, Carbohydrate 102g carbohydrate (72g sugars, Fiber 5g fiber), Protein 14g protein.

CARROT CAKE FRENCH TOAST



Carrot Cake French Toast image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 22

Butter, for greasing the baking dish
1 loaf crusty multigrain bread
1 1/2 cups grated carrots
1 cup finely chopped pecans
8 large eggs
2 cups milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
4 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
1 stick (8 tablespoons) cold salted butter, cut into pieces
1/2 cup chopped pecans
4 ounces cream cheese
3/4 cup powdered sugar
2 tablespoons milk
1 tablespoon lemon juice
Warm pancake syrup, for serving

Steps:

  • For the French toast: Grease a 9-by-13-inch baking dish with butter.
  • Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably).
  • For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake.
  • For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.
  • When you're ready to bake, preheat the oven to 350 degrees F.
  • Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture.
  • Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup.

FRENCH TOAST BAKE



French Toast Bake image

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

1 stick unsalted butter, melted
1 cup brown sugar
2 (8 ounce) loaves stale French bread
4 large eggs
1 ½ cups milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon, or more to taste
2 tablespoons powdered sugar, or to taste

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

STUFFED FRENCH TOAST CASSEROLE



Stuffed French Toast Casserole image

This is a great Christmas morning recipe, as it is quick and easy to repair. Serve with some fruit, and a side of crispy bacon or sausage links for a great holiday breakfast. Prep time does not include time spent in fridge overnight.

Provided by TwinMommy03

Categories     Breakfast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

12 slices raisin bread (or use cinnamon swirl if you don't prefer raisins)
1 (8 ounce) package cream cheese
1 dozen egg
2 cups milk
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
maple syrup (optional)

Steps:

  • Cut bread slices into cubes.
  • Cover bottom of a 9x13 dish with half of the bread.
  • Dot bread with cream cheese then cover with remaining bread.
  • In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
  • Pour egg mixture over bread and cream cheese.
  • Cover and refrigerate overnight.
  • Bake at 375°F for 45 minutes or until set.
  • Serve with warm maple syrup, or without depending on taste.

STUFFED AND BAKED FRENCH TOAST



Stuffed and Baked French Toast image

This recipe has become our traditional Christmas morning breakfast.... Assemble this delicious French-toast casserole the night before, and while everyone is opening presents on Christmas morning, pop it into the oven for a special, fuss-free breakfast that's ready in no time at all!

Provided by Boyz 5

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (8 ounce) container whipped cream cheese, at room temperature
1/3 cup chopped pecans
1/4 cup packed light brown sugar
2 tablespoons maple syrup
1 3/4 teaspoons cinnamon, divided
2 cups milk
5 eggs
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 loaf challah (I use French bread) or 1 loaf egg bread, cut into 3/4 -thick slices (I use French bread)
confectioners' sugar (icing sugar)

Steps:

  • Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
  • Whisk together milk, eggs, 1/4 cup sugar and vanilla.
  • Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
  • Pour milk mixture evenly over slices.
  • Cover dish with plastic wrap; refrigerate overnight.
  • Preheat oven to 350°F Remove plastic wrap.
  • Combine remaining granulated sugar with cinnamon; sprinkle over slices.
  • Bake 20-25 minutes or until golden brown and egg mixture is set.
  • Sprinkle with confectioners' sugar just before serving.

Nutrition Facts : Calories 453.1, Fat 21.9, SaturatedFat 9.8, Cholesterol 200.8, Sodium 439.8, Carbohydrate 51.4, Fiber 2, Sugar 20.5, Protein 13.9

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