Carrot casserole with cottage cheese glaze

Ingredients:

Casserole

• 1 loaf multigrain bread with crust
• 1.5 cups grated carrots
• 1 cup finely chopped pecans
• 8 large eggs
• 2 cups of milk
• 0.5 cups heavy cream
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 4.5 tsp vanilla extract
• 3/4 tsp ground cinnamon
• Butter to grease the pan

Topping

• 0.5 cups premium flour
• 0.5 cup brown sugar
• 1 teaspoon ground cinnamon
• A pinch of coarse salt
• 110 g chilled salted butter, cut into pieces
• 0.5 cup chopped pecans

Glaze

• 110 g of cream cheese
• 3/4 cup powdered sugar
• 2 tbsp. milk
• 1 tbsp lemon juice
• Warm pancake syrup, for serving

Preparation:

1. Grease a 22 x 32 cm baking dish with butter.
2. French Toast Casserole:
   
   Tear the bread into pieces and distribute them evenly in a baking dish. Sprinkle the bread with carrots and pecans. In a large bowl, whisk the eggs with the milk, cream, granulated sugar, brown sugar, vanilla, and cinnamon. Pour the mixture into the dish over the bread. Cover tightly with plastic wrap and refrigerate until ready to bake (preferably overnight).
3. Topping:
   
   In a bowl, combine flour, brown sugar, cinnamon, and salt. Using a pastry cutter, beat in the butter until crumbly. Stir in the pecans and store in a plastic bag in the refrigerator until ready to bake.
   
   Glaze:
   
   Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the powdered sugar, milk, and lemon juice and beat until smooth, scraping down the sides of the bowl as needed. Transfer to a small, airtight container.
4. When ready to bake, preheat oven to 175°C.
5. Remove the film from the French toast pan, sprinkle with toppings, and bake for 45 minutes if you prefer a softer, bread pudding-like texture, or 1 hour for a firmer texture.
6. Drizzle the glaze over the cake. Divide among plates and serve with warm pancake syrup.