Carrot-Cake French Toast with Maple Pecan Syrup and Fresh Fruit

I know, this one probably sounds a little odd. Okay, completely random. But trust me, it's amazing.  I would love to take full credit for its creation, but I can't. I got the idea of using cake from an article I read online, but they specified a different variety and a different method of cooking it. I happen to adore carrot cake; I asked my mom to make it every year for my birthday when I was little. Naturally, this seemed like the next logical progression.

So, here's how you make one of the more awesome breakfast/bruch dishes I've eaten...

Ingredients:

(For the cake)

Just a few basics...

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 handful raisins, simmered off in dark rum and drained
• 1/2 teaspoon Kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3 cups carrots, peeled and grated



All mixed up

• 1 cup chopped pecans

(For the French Toast batter)

• 2 eggs
• 2/3 cup milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Method:

1. Preheat your oven to 350 degrees
2. Place raisins in a fry pan. Add dark rum and turn on heat to its lowest setting, being careful not to ignite the liquid. Reduce, then strain out the raisins. Set aside.
3. Mix wet and dry cake ingredients, adding raisins, in an electric mixer. Mix until well combined. Do not over mix. 
4. Grease a bread pan and pour in cake batter.
5. Bake for approximately 45-60 mins until done. If anything, err toward overcooking the cake. The French Toast batter and cooking process will rehydrate it to some degree. 
6. Remove and allow to set for 10-15 minutes before removing from the bread pan to cool. Allow to reach room temperature before slicing. 
7. Slice into 1" thick slices, similar to Texas Toast. 

8. 

   Baked and resting

   Combine French Toast batter ingredients, beat together well until combined. 
9. Preheat your pan to medium-high heat. Pan should be a non-stick variety and sprayed with Pam or other manner of non-stick spray.
10. Lightly soak each slice of cake in the French toast batter, then place gently into the pan. Cooking shouldn't take longer than 3 minutes per side, if heat is properly adjusted
11. Remove. Top with confectioners sugar, sliced strawberries, maple syrup, and crushed pecans. As much or little of each as desired. 
12. Serve

Finished baking, time to slice and cook... again...