Breakfast & Brunchbluejeanchef
Carrot Cake French Toast with Maple Cream Cheese
This decadent breakfast recipe for carrot cake french toast is a great way to use up any leftover carrot cake, but it's also a really good reason to make carrot cake to begin with!
👥 4 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- skillet
- oven
📝 Preparation Steps
1
In a wide and shallow bowl, beat the eggs, half and half, salt, sugar, and vanilla extract until well combined.
eggs (lightly beaten)2sugar3 tablespoons¼ cup powdered sugar
2
Pre-heat a non-stick skillet over medium heat. While the pan is heating up, soak the first batch of carrot cake slices. The slices should soak in the batter for about 30 to ⏱️ 60 seconds per side.
3
Add about 2 teaspoons of butter to the skillet and let it melt. Transfer the carrot cake slices from the batter to the skillet, and cook each side until it is golden brown – about 1 to ⏱️ 2 minutes per side. While each batch of bread is finishing, soak the next batch of carrot cake slices in the batter, and repeat this step until all the carrot cake has been cooked.
butter (to grease the pan)
4
While the French toast is cooking, whip the cream cheese with the maple syrup and powdered sugar until it is well combined and spoon-able. Serve the maple cream cheese in a bowl with the French toast so people can put a dollop on their plate along with some maple syrup.
cream cheese4 ouncesmaple syrup1 tablespoonsugar3 tablespoons¼ cup powdered sugar
5
You can hold the finished French toast warm in a 200˚ F oven, but it is better to serve it immediately.
Nutrition Facts
calories
491 kcal
fat Content
32 g
serving Size
1 of 6 servings
fiber Content
1 g
sugar Content
36 g
sodium Content
580 mg
protein Content
9 g
trans Fat Content
0.01 g
cholesterol Content
163 mg
carbohydrate Content
44 g
saturated Fat Content
18 g
unsaturated Fat Content
7 g
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