French Toast Casserole
Ingredients
1 Bako Single Sweet Potato (about 1 cup mashed when cooked)
6-8 slices of your favorite bread (brioche, sourdough, or thick-cut white bread works well)
1 ½ cups milk (dairy or non-dairy)
5 large eggs
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground cloves (optional)
1 teaspoon vanilla extract
Pinch of salt
Maple syrup, fruit or other desired toppings
Directions
Preheat your oven to 400°F (200°C).
Pierce the sweet potato several times with a fork. Bake for 45-60 minutes, or until very soft and easily pierced with a fork.
Scoop out the flesh and mash it with a fork until smooth. You should have about 1 cup. Set aside.
Lightly grease a 9x13 inch baking dish. Arrange the sliced bread evenly in the prepared dish.
In a large bowl, whisk together the eggs, milk, maple syrup, melted butter, vanilla extract, cinnamon, nutmeg, cloves (if using), and salt until well combined and smooth.
Add the mashed sweet potato to the custard mixture and whisk until fully incorporated and the batter is a uniform color.
Pour the sweet potato custard mixture evenly over the cubed bread in the baking dish
Gently press down on the bread with a spatula to ensure it soaks up the custard.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to allow the bread to absorb the custard. This step is crucial for a good texture.
Preheat your oven to 375°F (190°C).
Remove the plastic wrap from the baking dish.
Bake for 40-45 minutes, or until the casserole is puffed up, golden brown, and the custard is set (a knife inserted into the center should come out mostly clean).
Let the casserole cool slightly for a few minutes before serving. Slice into squares and serve warm.
Drizzle with extra maple syrup and top with fruit if deesired.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.