Carrot casserole with cottage cheese glaze

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8 - 10

This French toast is made like bread pudding and tastes like a delicious carrot cake, but unlike that cake, it's perfect for a healthy breakfast. To bake it faster in the morning, prepare all the ingredients the night before and refrigerate. This will give the bread slices time to soak up the egg-cream mixture. Separately prepare the base: French toast with grated carrots placed in a baking dish, followed by a crispy spicy pecan topping, and finally, a cream cheese glaze. The next morning, all you have to do is top the French toast and bake. Drizzle with glaze and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Casserole

1 loaf multigrain bread with crust
1.5 cups grated carrots
1 cup finely chopped pecans
8 large eggs
2 cups of milk
0.5 cups heavy cream
0.5 cup granulated sugar
0.5 cup brown sugar
4.5 tsp vanilla extract
3/4 tsp ground cinnamon
Butter to grease the pan

Topping

0.5 cups premium flour
0.5 cup brown sugar
1 teaspoon ground cinnamon
A pinch of coarse salt
110 g chilled salted butter, cut into pieces
0.5 cup chopped pecans

Glaze

110 g of cream cheese
3/4 cup powdered sugar
2 tbsp. milk
1 tbsp lemon juice
Warm pancake syrup, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: multigrain bread, eggs, milk, cream, carrot, pecans, brown sugar, cinnamon, cream cheese, lemon juice

Cooking the dish according to the recipe:

Grease a 22 x 32 cm baking dish with butter.
French Toast Casserole:

Tear the bread into pieces and distribute them evenly in a baking dish. Sprinkle the bread with carrots and pecans. In a large bowl, whisk the eggs with the milk, cream, granulated sugar, brown sugar, vanilla, and cinnamon. Pour the mixture into the dish over the bread. Cover tightly with plastic wrap and refrigerate until ready to bake (preferably overnight).

Topping:

In a bowl, combine flour, brown sugar, cinnamon, and salt. Using a pastry cutter, beat in the butter until crumbly. Stir in the pecans and store in a plastic bag in the refrigerator until ready to bake.

Glaze:

Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the powdered sugar, milk, and lemon juice and beat until smooth, scraping down the sides of the bowl as needed. Transfer to a small, airtight container.
When ready to bake, preheat oven to 175°C.
Remove the film from the French toast pan, sprinkle with toppings, and bake for 45 minutes if you prefer a softer, bread pudding-like texture, or 1 hour for a firmer texture.
Drizzle the glaze over the cake. Divide among plates and serve with warm pancake syrup.