Pioneer Woman Carrot Cake French Toast is a baked brunch casserole combining multigrain bread, grated carrots, pecans, and warm spices—finished with a creamy cream-cheese glaze. It’s the ultimate brunch twist: cozy carrot cake meets French toast, topped with a crunchy pecan streusel and luscious glaze. Made ahead and baked fresh, it’s a memorable mid-morning treat for family or guests.
Why You’ll Love This Carrot Cake French Toast Recipe
- Cozy brunch flavors: Warm cinnamon, sweet carrots, and nutty pecans bring the beloved taste of carrot cake into your breakfast.
- Make-ahead friendly: Prep it the night before for an effortless morning meal.
- Balanced indulgence: Multigrain bread, real carrots, and a hint of lemon keep it bright and satisfying.
- Family favorite: A sweet, spiced treat even picky eaters will adore.
Carrot Cake French Toast Ingredients
French Toast:
- Butter, for greasing
- 1 loaf crusty multigrain bread, torn into pieces
- 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
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
- 8 tablespoons (1 stick) cold salted butter, cut into pieces
- 1/2 cup chopped pecans
Glaze:
- 4 ounces cream cheese
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon lemon juice
- Warm pancake syrup, for serving
How to Make Carrot Cake French Toast
- Prep the base: Grease a 9×13-inch baking dish with butter. Scatter torn bread evenly. Top with grated carrots and chopped pecans.
- Mix custard: In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, and cinnamon. Pour over bread mixture. Cover tightly with plastic wrap and refrigerate overnight (or at least several hours).
- Make the topping: Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Store in a resealable bag in the fridge until baking.
- Bake: Preheat oven to 350°F. Remove French toast from fridge, uncover, and sprinkle with topping. Bake 45 minutes for a softer, bread pudding texture or 60 minutes for crispier edges.
- Mix glaze: Beat cream cheese until smooth, then mix in powdered sugar, milk, and lemon juice until creamy.
- Serve: Drizzle glaze over warm French toast. Serve with pancake syrup if desired.
Expert Recipe Tips
- Use day-old bread for better texture and soak.
- Grate carrots finely to help them blend evenly into the bake.
- Prefer a less sweet version? Cut sugar slightly and skip syrup.
- Bake uncovered for crispier top, or cover with foil for a softer bite.
Recipe Variations
- Pumpkin-Carrot Toast: Add 1/2 cup pumpkin puree and pumpkin spice.
- Orange-Carrot Brightness: Add orange zest to the custard and glaze.
- Nut-Free Version: Omit pecans or swap for sunflower seeds.
- Mini Bakes: Portion into ramekins for individual servings.
- Maple Glaze Swap: Use maple syrup instead of lemon juice in the glaze.
Storage Instructions
In the fridge: Store leftovers in an airtight container for up to 3 days.
In the freezer: Wrap cooled slices in plastic wrap and foil, then freeze for up to 1 month.
How to Reheat Carrot Cake French Toast
- Microwave: 30–60 seconds on high per slice.
- Oven: 350°F for 5–10 minutes until heated through.
- Skillet: Medium heat for 2–3 minutes per side with a bit of butter.
FREQUENTLY ASKED QUESTIONS
- Can I prep this casserole ahead of time?
Yes! Assemble the night before and bake in the morning for stress-free hosting. - Can I freeze leftover slices?
Absolutely. Wrap tightly and freeze for up to a month. Reheat straight from frozen. - Why isn’t my French toast fluffy?
Over-soaking or heavy custard can weigh it down. Try a lighter custard next time. - What spices can enhance the flavor?
Add nutmeg, ginger, or a pinch of cloves for deeper carrot cake vibes. - How do I make it crispier?
Bake uncovered or sear slices in a skillet post-bake for added texture.
More Pioneer Woman Recipe:
Nutrition Fact
Serving Size 1 of 10 servings
- Calories: 705
- Total Fat: 39 g
- Saturated Fat: 16 g
- Carbohydrates: 75 g
- Dietary Fiber: 6 g
- Sugar: 48 g
- Protein: 17 g
- Cholesterol: 215 mg
- Sodium: 416 mg
Pioneer Woman Carrot Cake French Toast
Description
Pioneer Woman Carrot Cake French Toast recipe is made with ingredients like multigrain bread, grated carrots, pecans, eggs, milk, and spices it takes about 90 minutes to make and serves 8 people.
Ingredients
French Toast:
Topping:
Glaze:
Instructions
- Prep the base: Grease a 9×13-inch baking dish with butter. Scatter torn bread evenly. Top with grated carrots and chopped pecans.
- Mix custard: In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, and cinnamon. Pour over bread mixture. Cover tightly with plastic wrap and refrigerate overnight (or at least several hours).
- Make the topping: Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Store in a resealable bag in the fridge until baking.
- Bake: Preheat oven to 350°F. Remove French toast from fridge, uncover, and sprinkle with topping. Bake 45 minutes for a softer, bread pudding texture or 60 minutes for crispier edges.
- Mix glaze: Beat cream cheese until smooth, then mix in powdered sugar, milk, and lemon juice until creamy.
- Serve: Drizzle glaze over warm French toast. Serve with pancake syrup if desired.
Notes
- Use day-old bread for better texture and soak.
Grate carrots finely to help them blend evenly into the bake.
Prefer a less sweet version? Cut sugar slightly and skip syrup.
Bake uncovered for crispier top, or cover with foil for a softer bite.
Pioneer Woman Carrot Cake French Toast
