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A stack of carrot cake stuffed french toast topped with white cream cheese icing, chopped nuts, and powdered sugar.

Carrot Cake French Toast with Cream Cheese Glaze

Indulge in the comforting flavors of carrot cake transformed into a delightful breakfast treat with this Carrot Cake French Toast, topped with a luscious cream cheese glaze. A perfect sweet start to your day or a special brunch dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake French Toast
  • 8 slices Brioche Bread 1-inch thick, day-old preferred
  • 3 Large Eggs room temperature
  • 1/2 cup Whole Milk
  • 2 tbsp Brown Sugar packed
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1 tsp Vanilla Extract
  • 1/4 cup Finely Grated Carrots
  • 2 tbsp Unsalted Butter for cooking
For the Cream Cheese Glaze
  • 4 oz Cream Cheese softened
  • 1/2 cup Powdered Sugar
  • 2 tbsp Milk or more, as needed
  • 1/2 tsp Vanilla Extract
Optional Toppings
  • 1/4 cup Chopped Pecans toasted
  • Maple Syrup for serving

Equipment

  • Large Mixing Bowl
  • Whisk
  • Shallow Dish (for dipping)
  • Large skillet or griddle
  • Small bowl for glaze
  • Spatula
  • Grater
  • Measuring cups and spoons

Method
 

Prepare Batter
  1. In a large mixing bowl, whisk together the eggs, whole milk, brown sugar, ground cinnamon, ground nutmeg, ground ginger, and 1 teaspoon vanilla extract until well combined and smooth.
  2. Stir in the finely grated carrots into the egg mixture. Pour the batter into a shallow dish suitable for dipping bread.
Cook French Toast
  1. Dip each slice of brioche bread into the carrot cake batter, allowing it to soak for about 20-30 seconds per side. Ensure the bread is fully coated but not overly saturated, as brioche soaks quickly.
  2. Heat 1 tablespoon of unsalted butter in a large skillet or on a griddle over medium heat. Once the butter is melted and shimmering, carefully place 2-3 slices of soaked bread in the skillet, ensuring not to overcrowd.
  3. Cook for 3-4 minutes per side, or until golden brown and cooked through with a slightly crispy exterior.
  4. Transfer the cooked French toast to a plate and keep warm (e.g., in a low oven at 200°F/90°C). Add the remaining butter to the skillet and repeat with the rest of the bread slices.
Make Cream Cheese Glaze
  1. While the French toast is cooking, prepare the glaze. In a small bowl, whisk together the softened cream cheese, powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon vanilla extract until smooth and creamy.
  2. If the glaze is too thick for drizzling, add a little more milk, 1 teaspoon at a time, until your desired consistency is reached.
Serve
  1. Transfer the warm Carrot Cake French Toast to serving plates. Drizzle generously with the prepared cream cheese glaze. Garnish with toasted chopped pecans and a side of maple syrup, if desired. Serve immediately and enjoy!

Notes

For a richer flavor, toast the pecans lightly in a dry skillet before chopping and sprinkling. This Carrot Cake French Toast is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or skillet to maintain crispness.