Carrot Cake Breakfast Bake | Mama's Cooking

Ingredients

• ***For the bake:***
• 1 large loaf brioche or Texas toast, sliced thick
• 8 large eggs
• 1 1/2 cups half-and-half
• 2 (4-ounce) jars carrot baby food
• 4 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 (13-ounce) can crushed pineapple, juices drained and pineapple pieces squeezed and dried
• 1/4 cup maple syrup
• 2/3 cup walnuts, finely chopped
• ***For the cream cheese glaze:***
• 1 (8-ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• ***For the garnishes:***
• 1 teaspoon cinnamon
• 1 (13-ounce) can pineapple rings, juices drained and rings dried
• whipped cream, to taste, store-bought or homemade
• carrots, to taste, shredded into matchsticks