Ingredients
Scale
French Toast
- 8 oz of cream cheese (room temperature)
- 1/4 cup powdered sugar
- 1 loaf of French bread or Challah (preferably stale, cut into 1 inch cubes)
- 8 eggs
- 1 1/2 cups whole milk (or heavy cream for added richness)
- 1 cup carrot juice
- 2 cups shredded carrots
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Crumble
- 1 stick of butter
- 1/2 cup brown sugar
- 1 1/2 cups flour
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 walnuts
Icing
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice
- water
Instructions
- With a mixer, combine cream cheese and powdered sugar. Set aside.
- Whisk together eggs, milk, carrot juice, shredded carrots, brown sugar, and cinnamon. Set aside.
- Butter a baking dish.
- Place half of the cubed bread in a baking dish. Top with dollops of sweetened cream cheese. Feel free to leave in dollops or spread over bread with a spatula.
- Top with second half of cubed bread.
- Pour egg and milk mixture over bread, cover and allow to soak overnight or for 8 hours.
Crumble
- By hand or with a food processor, combine all ingredients until crumbly in texture.
Icing
- Combine all ingredeints in a bowl and use water or more powdered sugar to adjust consistency. If sorting overnight, lay a damp paper towel on its surface and cover the container.
Baking
- Remove pan from fridge and preheat oven to 350F.
- Top pan with crumble.
- Bake for 30-40 minutes.
- Remove from over and top with cream cheese glaze.
- Category: Breakfast