Sweet Potato French Toast Casserole
Quick and Easy Sweet Potato French Toast Casserole recipe is the perfect Thanksgiving breakfast or side dish. It’s easy to make, can be prepared the night ahead and baked in the morning!
French toast has always been sort of a staple in our house. If I don’t know what to make for dinner, it’s breakfast for dinner. Sweet Potato French Toast Casserole has become on of our favorites in our house and of the best of my Thanksgiving Recipes.
For a while we seemed to have it weekly, but always for dinner instead of breakfast. Breakfast or “brinner” for dinner is a family favorite around here. While I’m not so huge on breakfast food, Mr. Wishes and Eliza are ginormous breakfast lovers. She definitely gets it from him!
French Toast Casserole, you might ask? This is a concept I never thought to make until one day when I was going through my monthly Food Network magazines way back in the day. I saw a recipe similar to this one that looked way too good not to make.
After I saw this particular recipe in the holiday edition of the magazine, I knew that I had to try out my own version of it ASAP. So, I went ahead and added sweet potatoes, some fall spices, changed up the steps a bit, and that’s how this delicious Sweet Potato French Toast Casserole was born.
I’ll tell you a little story that might gross you out, but oh well. On our trip to Nashville a few months ago, we would go down to the restaurant in the Hyatt hotel for breakfast every morning. The only time we ever eat breakfast together as a family (in the actual morning) is when we are on vacation. This is something special we do when we are away.
We normally go a little later in the morning around 10 or 11 a.m.. Lucky for me, that is always about the time that they are transitioning over to the lunch menu. Every morning in Nashville, everyone else would be eating pancakes or normal breakfast food and I’m over here with my giant, juicy cheeseburger with the works. Yup, I’m that person.
I honestly wish I didn’t even think about this right now at 1:30 in the morning as I’m sitting here working and starving. It was legit the best burger I’ve ever shoved in my mouth. I got it EVERY single morning. I have zero regrets about this and I’m not sorry.
How odd that a Hyatt hotel would have the best burger I’ve ever tasted….but here we are. It even gave Shake Shack a run for it’s money. If you know me at all, you know that says a lot since Shake Shack is EVERYTHING when it comes to burgers. They’re the masters of their domain.
Anyway, we are way off topic here. Let’s get back to the Sweet Potato French Toast Casserole recipe. Try it for yourself and you will see what I am saying. I mean, sweet potatoes are one of fall’s best veggies, so why not incorporate them into a breakfast dish? There are no rules here, guys. Heck, why not throw in my Sweet Potato Pie for dessert?!
There are many types of bread to choose from when it comes to make French Toast or French Toast Casserole. Some people prefer a thicker cut of bread which is what I definitely think works best. Others want a more thin and crispy piece of bread. Thin and crispy is fine, but I don’t prefer the results using thin bread. The thickness of the toast is totally up to you as the cook.
This Sweet Potato French Toast Casserole is perfect if you’re having a potluck or holiday party and need a dish to pass. It will be the bell of the ball!
Try out my other fall favorites: my Double Layer Pumpkin Cheesecake or my all-time favorite Mini Pecan Pumpkin Pies. Are you more in dessert breads? Try this chocolate chip pumpkin bread! Happy November.
Sweet Potato French Toast Casserole
- 1 loaf of bread like french italian, challah, brioche, cubed
- ½ cup heavy cream
- ½ cup granulated sugar
- ½ cup brown sugar
- 15 ounce can of sweet potatoes yams
- 8 large eggs
- 2 tablespoons vanilla
- 1 tablespoon pumpkin pie spice
- 1/2 cup brown sugar light or dark
- 1/2 cup granulated sugar
- 1 cup flour
- 1/2 cup (1 stick) cold salted butter, diced
- 1/2 cup chopped pecans
- Spray your 9×13 baking dish with nonstick cooking spray.
- Place your cubed bread in the baking dish.
- Drain your sweet potatoes and mash well with a fork.
- In a medium mixing bowl, whisk together the cream, sugars, eggs, sweet potatoes, vanilla, and pie spice.
- Pour the egg mixture over the bread cubes pressing down to make sure all the bread got coated.
- Cover with plastic wrap and refrigerate for at least 3 hours up to overnight.
- Right before baking prepare the topping.
- Combine the brown sugar, granulated sugar, butter, and flour in a small bowl.
- I use my fingers to mix everything together until it is large coarse crumbs.
- Sprinkle the topping all over the french toast casserole.
- Sprinkle the pecans all over the top.
- Bake in a preheated 350 degree oven for 50 minutes or until the casserole is no longer jiggly in the center. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar. Enjoy!
in your recipe, how many sweet potatoes? also how much cream? I didn’t see that in the ingredients.
1/ 2 cup heavy cream
15 oz can of sweet potatoes drained and mashed with a fork