Overnight Carrot Cake French Toast
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.
I regret nothing.