Recipe Background
Easter morning is a special time for family and friends to gather and this dish will grab the center of (the table's) attention every time! Sweet Easter Breakfast Bake brings you swirly cinnamon bread snuggled up with shredded carrots and sweet raisins in an angelic and rich cream cheese sauce. There is a perfect bit of pecan-crusted goodness, too, that everyone will love. Honestly, whether it is Easter or some other special occasion, this crowd-pleasing Sweet Easter Breakfast Bake is a great way to feed the masses with delicious style. Everyone will love this new twist on a French toast bake, leaving them asking for more. You definitely need to try this one for your next special gathering. It is so easy and so worth it!
Easter morning is a special time for family and friends to gather and this dish will grab the center of (the table's) attention every time! Sweet Easter Breakfast Bake brings you swirly cinnamon bread snuggled up with shredded carrots and sweet raisins in an angelic and rich cream cheese sauce. There is a perfect bit of pecan-crusted goodness, too, that everyone will love. Honestly, whether it is Easter or some other special occasion, this crowd-pleasing Sweet Easter Breakfast Bake is a great way to feed the masses with delicious style. Everyone will love this new twist on a French toast bake, leaving them asking for more. You definitely need to try this one for your next special gathering. It is so easy and so worth it!
Ingredients
For the bake:
- 8 ounces cream cheese room temperature
- 1/4 cup sugar
- 1 teaspoon orange zest
- 12 slices cinnamon bread cut into 1-inch cubes and dried out
- 1 cup carrots shredded
- 2/3 cup pineapple crushed, drained, and squeezed very dry
- 1/2 cup raisins
- 8 eggs
- 2 cups milk
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
For the pecan topping:
- 1/4 cup pecans chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons coconut flaked
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Directions
- Grease a 9x13-inch baking dish.
- In a medium bowl, add the cream cheese, the sugar, and the orange zest and mix with an electric mixer until it is fluffy.
- Layer 1/2 of the cinnamon bread cubes on the bottom of the prepared baking dish.
- Evenly sprinkle the cinnamon bread cubes with 1/2 of the shredded carrots, 1/2 of the crushed pineapple, and 1/2 of the raisins.
- Evenly dot the cream cheese mixture on top of the bread mixture.
- Evenly top the cream cheese mixture with the remaining cinnamon bread cubes, the remaining shredded carrots, the remaining crushed pineapple, and the remaining raisins.
- In a medium bowl, add the eggs, the milk, the 1/3 cup of brown sugar, and 1 teaspoon of the cinnamon and whisk well.
- Pour the egg mixture over the cinnamon bread mixture, tightly cover it with aluminum foil, and transfer the baking dish to the refrigerator to chill overnight.
- Let the bake sit at room temperature for 45 minutes prior to baking.
- Preheat the oven to 350 degrees F.
- In a medium bowl, add the pecans, the butter, the flour, the coconut, the remaining brown sugar, and the remaining cinnamon and mix well.
- Evenly sprinkle the pecan mixture over the cinnamon bread mixture.
- Bake the cinnamon bread mixture, uncovered, until a knife inserted in the center comes out clean, about 45-55 minutes.
- Let the bake cool for 15 minutes.
- Plate and serve.
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