Overnight Carrot Cake French Toast
Prep Time
20 minutes
Cook Time
50 minutes


1 tbsp (15 ml) butter
1 loaf whole grain French bread, cubed
1 19 oz (540 ml) can of pineapple bits (juice and fruit)
2 8 oz (250 ml) blocks of cream cheese, cubed into small pieces
12 eggs, whisked
2 cups (500 ml) milk
3/4 cup (175 ml) brown sugar
1 cup (250 ml) grated carrot
1 tbsp (15 ml) vanilla
2 tsp (10 ml) cinnamon
1 tsp (5 ml) nutmeg


Night before
  1. Grease a 9x13-in (22x33cm) pan with butter. Spread half of the whole grain French bread in greased pan, and then sprinkle one 8 oz (250 ml) block of cream cheese cubes amongst the bread. Sprinkle 1/2 cup (125 ml) grated carrot on top. Repear with remaning bread, the other block of cream cheese, and the remaining 1/2 cup (125 ml) grated carrot. Set aside.
  2. In a large bowl, combine whisked eggs, pineapple bits, brown sugar, milk, vanilla, and spiced. Mix well. Pour over bread and cream cheese mixture evently and press down on bread gently to soak up the liquid mixture and pack it into the pan. Cover tightly with saran wrap and refrigerate overnight.
Morning of
  1. Preheat oven to 350F (180C). Bake until golden brown and mostly set, about 50 minutes. Let cool slightly before serving. Serve with fruit and maple syrup.