There was half of a loaf of Italian bread sitting on the counter calling my name. It spoke to me and told me I needed to make french toast. I listened eagerly and began calculating the perfect spring-time french toast.
By now, most of you know that I love carrot cake. I’m an April baby and so I fully embrace the carrot-raisin-spice-cream-cheese-frosting goodness.
I grew up as a PK (Pastor’s Kid). Being a PK didn’t require much. I participated in the Youth Choir, Youth Group Trips, and occasionally babysat instead of listening to the sermon. The downside of having this title was that all holidays were slightly pushed back. Christmas presents weren’t allowed to be opened until after services and coffee hour, and Easter baskets weren’t to be devoured of all their chocolately goodness until the hymns were sung and peace was passed around the parish.
On these holidays, church felt like an eternity. The suspense of discovering what was inside of the Easter basket was torture for an anxious eleven-year-old with a huge sweet tooth. PK training over the years definitely made me into the patient lady that I am today.
Although I don’t nearly go to church as much as I used to, I do appreciate overnight meals that provide a little bit less stress on busy holiday mornings. For Christmas, I made these Gingerbread Cinnamon Rolls. If you haven’t had these, they are a must-make recipe. Dorothy rocks in the world of desserts and breakfast!
Speaking of must-make recipes, Carrot Cake French Toast. The only thing you have to worry about on Easter morning is turning on the oven and popping this casserole in to bake. I actually served this for dinner Sunday night. More like my mom and I sat around the island in my kitchen and kept scooping more of this spicy goodness into our bowls.
In a large-sized mixing bowl, beat eggs with almond milk until well-scrambled. Add carrots, raisins, and pecans to egg mixture and beat several times to combine. Add cinnamon, nutmeg, and vanilla to mixture and stir well.
In a separate mixing bowl, place cubed bread. Slowly pour egg mixture over bread and toss well. Make sure that bread is thoroughly coated in egg mixture.
Grease a 9x13 inch casserole dish with non-stick cooking spray. Pour the french toast mixture into casserole dish and cover with tin foil. Place in refrigerator over night or for at least 6 hours.
Preheat the oven to 350 degrees.
In a small pot, heat coconut oil until melted. Add brown sugar and corn syrup to the mixture and stir for several minutes. Remove casserole from refrigerator and pour coconut oil mixture over the top of the french toast mixture.
Place french toast in oven and bake for 35-40 minutes. Cover with tin foil to avoid burning.
While french toast is baking, make the cream cheese frosting. In a medium-sized mixing bowl, whip cream cheese until light and fluffy. Add powdered sugar, milk, and maple extract and mix until smooth. Place in refrigerator until ready to use.
Remove french toast from oven and let it sit for five minutes until serving. Drizzle cream cheese frosting over french toast before enjoying!