1/2 cup Milk
1/4 tspn Sea Salt
4 to 6 Slices Day old Carrot Cake
Pinch of Cinnamon and nutmeg per each side of the cake. Whip eggs, milk and salt in a large mixing bowl. Dredge Carrot Cake in the liquid until lightly soaked. In a preheated skillet with butter, carefully lay each slice of soaked carrot cake in the skillet. Brown and carefully flip over the carrot cake. Brown the second side. Remove from the skillet and serve immediately with Maple Cream Cheese Sauce and Fresh Fruit.
Cream Cheese Maple Syrup
To tie Carrot Cake to French Toast, you combine the toppings for both!
2 cups Cream Cheese, softened at room temperature
1 cup Natural Maple Syrup
1/4 tspn Ground Chipotle Powder (optional)