French baguette slices are soaked in a delicious sweet potato custard overnight and then topped with a pecan praline butter the following morning is sure to start your morning off just right.
Hey Guys! How was your Thanksgiving? Mine was filled with family, friends, great food, lots of love and heartfelt memories! The highlight of the day was that we were able to cuddle and share time with the newest addition to the family, Mathias, our grandson! At just 4 weeks old, he is such a joy and a “gift of God”! We’ve totally fallen in love with him!
I just wanted to quickly check in with you before I head to bed on this Black Friday. I’ve been shopping with a friend since early this morning and boy am I exhausted. But before I go back to bed, I need to prep my overnight Sweet Potato French Toast Casserole in honor of French Toast day tomorrow. Don’t you just love these fun food holidays?!? This Sweet Potato French Toast is so easy to toss together and it’s simply delicious. I served it at one of hubby’s board meetings and it vanished fairly quickly. It’s a must try!
Oh how I love a good deal as it makes me DOUBLY blessed! How about you? God instructs us to be good stewards of money. In fact, Proverbs 21:20 (KJV) states, “there is treasure to be desired and oil in the dwelling of the wise; but a foolish man spendeth it up.” There is rarely a time that I buy something that’s not on sale unless I have a coupon. I feel as if I’m missing out if I didn’t get a deal. This practice allows me plenty to store so that I can be a blessing unto others. What good deals did you find today? Have a Happy French Toast Day! Say Grace and enjoy!
- 1 French bread loaf (13-16 oz.)
- 8 large eggs
- 1 c. sweet potato, roasted
- 2 c. half and half
- ½ c. milk
- 2 T. sugar
- 2 T. vanilla extract
- 1 T. pumpkin pie spice
- dash of salt
- Praline Topping:
- 2 sticks butter
- 1 c. brown sugar
- 1 c. pecans, toasted and chopped
- 2 T. light corn syrup
- 1 tsp. pumpkin pie spice
- Slice French bread into 1 inch slices. Overlap slices in three rows inside a buttered 9 X 13 baking dish.
- In a large bowl, combine eggs, sweet potatoes, half and half, milk, sugar, vanilla, pumpkin pie spice and salt. Whisk until blended.
- Pour custard mixture over the bread slices, making sure that it gets between them as well.
- Cover and refrigerate overnight.
- When ready to bake, make sure that most of the custard is absorbed (depends on the freshness of your loaf). If not pour some of it off so there is a thin layer of custard in the bottom of the dish. It should not be swimming.
- Praline Topping: Combine all of the praline ingredients in a small bowl until combined well. Spread topping evenly over bread. Bake for 45-50 minutes or until completely puffed. Say Grace and enjoy immediately!
Adapted from Paula Deen’s, Baked French Toast Casserole