Carrot Cake French Toast Casserole

This dish combines breakfast and dessert! I won’t lie this casserole is filling, so don’t be surprised when you feel full for hours. Note: I toasted pecans separately and added them to individual servings due to a nut allergy in the family. You can substitute 1 cup chopped pecans for the cup old fashioned oats in the topping.

Note: Prep this 24 hours in advance of serving to allow time for the milk and egg mixture to soak into the bread.

Ingredients:

French Toast Casserole:

1 loaf white bread cut into small cubes

1 bag matchstick carrots

8 large eggs

1/2 cup half and half

1/2 cup granulated sugar

1/2 cup brown sugar

4 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Topping:

1/2 all purpose flour

1/2 cup brown sugar

pinch of salt

1 stick cold butter cut into small pieces

1 cup chopped pecans (or 1 cup old fashioned oats)

Glaze:

4 ounces vanilla nonfat Greek yogurt

1cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Optional: Pancake syrup, whipped cream

Directions:

1. Butter or spray an 9×13 dish with nonstick spray.
2. Arrange half the bread in a single layer in the pan.
3. Spread out the carrots on top of the bread.
4. Arrange another layer of bread on top of the carrots.
5. Sprinkle the cinnamon and nutmeg over the bread.
6. Whisk the milk, half and half, eggs, and vanilla in a medium bowl.
7. Pour the egg mixture over the bread.
8. Tightly cover the dish with plastic wrap. Refrigerate for 8-24 hours to allow the bread to soak up the milk.
9. When ready to bake pre-heat the oven to 350 degrees.
10. Mix the flour, brown sugar, cinnamon, salt, and pecans or oats in a medium bowl.
11. Uncover the dish and sprinkle the mixture over the bread and carrots.
12. Arrange the cubes of butter around the top layer.
13. Cover with aluminum foil and bake for 45 minutes.
14. Remove the foil and bake for another 10-15 minutes until it is warmed throughout.
15. While the casserole cools/rests make the glaze.
16. Mix the yogurt, powdered sugar, vanilla, and milk in a medium bowl.
17. Drizzle the glaze over the dish.
18. Serve. Feel free to add syrup or whipped cream