Description
This Carrot Cake Stuffed French Toast brings serious brunch menu energy. Thick slices of buttery brioche are filled with a sweet cream cheese carrot filling, pan-seared until golden, then finished with warm maple syrup and toasted pecans. It’s rich, cozy, and just indulgent enough to feel restaurant-worthy while still being easy to make at home. Perfect for holidays, weekend brunch, or anytime you want breakfast to feel special.
Ingredients
For the Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
½ cup finely shredded carrots (patted dry)
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla extract
For the French Toast:
8 thick slices brioche bread
3 large eggs
¾ cup milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 tablespoon butter (for cooking)
For Serving:
Warm maple syrup
¼ cup toasted pecans, chopped
Light dusting powdered sugar (optional)
Instructions
Make the Filling: Beat cream cheese and powdered sugar until smooth. Fold in shredded carrots, cinnamon, nutmeg, and vanilla.
Assemble: Spread filling between two slices of brioche to create sandwiches. Press gently to seal.
Prepare Custard: Whisk eggs, milk, vanilla, and cinnamon in a shallow bowl.
Dip: Carefully dip each stuffed sandwich into the custard, coating both sides without oversoaking.
Cook: Heat butter in a skillet over medium heat. Cook 3–4 minutes per side until golden brown and heated through.
Serve: Drizzle with warm maple syrup and sprinkle with toasted pecans.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
Nutrition
- Calories: 620
- Carbohydrates: 58g
- Protein: 16g