Tasty Tuesday: Carrot Cake French Toast

It’s all about bunnies on the blog this week, and today I’m sharing one of my all-time favorite spring recipes: Carrot Cake French Toast! But first, if you missed yesterday’s post about making a Bunny Flower Crown, you can check that out here.

Ok, back to the French Toast…I happened upon this delicious dish years ago at a brunch spot, South Congress Cafe, in Austin. The Carrot Cake French Toast was so amazing, I decided to recreate it myself, and it’s been a favorite ever since.

So, here’s what you’ll need…

• Box of carrot cake mix
• Oil (per package instructions)
• Eggs (per package instructions, plus 4 more for French Toast batter)
• Milk (1/4 milk)
• Sugar (2 tablespoons)
• Pumpkin Pie Spice (Full disclosure, I used this because I didn’t have any nutmeg or cinnamon. If you do, you’ll want 1/4 tsp of each. Or, use Pumpkin Pie Spice and do a 1/2 tsp total).
• Vanilla (1 tsp)
• Butter (4 tbsp)
• Cream Cheese Frosting
• Maple Syrup

First up, make the carrot cake according to package instructions. I like to use a bundt pan because I feel like that gives the cake the most bread-like consistency.

Once that’s done and cooled, make your French Toast batter using the sugar, spices, vanilla, milk and eggs. Put the batter in a shallow bowl that you can dip the bread into easily.

Heat up your skillet pan and melt butter inside to coat the pan. Dip your slices of carrot cake in the batter, then fry on both sides until you get a nice golden brown color.

While the French Toast is cooking, make your cream cheese maple syrup. I melt cream cheese frosting and add maple syrup to taste. This is definitely a taste preference thing – I like the syrup to be mostly cream cheese with just a touch of maple flavor so I don’t do much syrup. But, if you prefer the opposite, do that. Once the French Toast is fried up, plate, drizzle the syrup, and serve!

Yummy! And definitely Easter Bunny approved! 😉

Party on!
JW