Cake:
• 8 cups cubed Turano Brioche (about 10 buns)
• 2 large carrots, peeled and shredded (about 1 cup)
• 1 (8-ounce) can pineapple tidbits, drained, and ¼ cup juice reserved
• ½ cup finely chopped pecans*
• 2 cups heavy whipping cream
• 1 cup firmly packed dark brown sugar
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• ¼ teaspoon kosher salt
• Cream Cheese Icing (recipe follows)
• Garnish: chopped toasted pecans*

Frosting:
• 2 sticks unsalted butter, softened
• Two 8-ounce packages of cream cheese, softened
• 1 tablespoon pure vanilla extract
• 2 cups confectioners' sugar

Cake:
① Spray an 8-inch square baking dish with baking spray with flour. Place chopped Turano Brioche Rolls, carrots, pineapple, and finely chopped pecans in a prepared pan, and toss until combined.
② In a medium bowl, whisk together cream, brown sugar, reserved pineapple juice, eggs, melted butter, cinnamon, vanilla, and salt until sugar dissolves. Pour the cream mixture evenly over the brioche mixture. Cover and refrigerate for at least 8 hours.
③ Line a rimmed baking sheet with parchment paper. Place the baking dish with the brioche mixture on a prepared baking sheet, and let stand at room temperature for 30 minutes.
Preheat oven to 350°.
④ Bake until center is set, 45 to 50 minutes, covering with foil during the final 15 minutes of baking to prevent excess browning. Let cool for at least 1 hour. Spread Cream Cheese Icing on top. Garnish with toasted pecans, if desired.

Frosting:
① In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
② Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated.
③ Increase the speed to high and beat until light and fluffy, about 3 minutes.