Maple Pecan Sweet Potato French Toast Casserole

Up close shot of french toast casserole scooped out with two spoons.

5 from 1 vote

Maple Pecan Sweet Potato French Toast Casserole

Wake up to the cozy flavors of Fall + Winter with my Maple Pecan Sweet Potato French Toast Casserole. Imagine fluffy bread steeped in a luxurious mix of eggs, milk + maple syrup, intertwining with luscious sweet potato puree. Topping it all off is a generous sprinkle of pecan crumble.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Brunch

Keyword: baked, bread, breakfast, brunch, easy, fall recipe, fall spices, family-friendly, french toast, kid-friendly, maple, pecan, sweet potatoes

Servings: servings

Calories: 449kcal

Author: Shanika

Ingredients

FRENCH TOAST:

1 loaf challah, brioche, or sourdough bread; sliced (Preferably a day old; See Notes for Vegan version)
6 large organic eggs, at room temp.
1 cup sweet potato puree
2 tsps vanilla extract
2 tsps ground cinnamon
1 teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 cup Almond milk (You can use whole milk or your fave plant-based milk)
½ cup pure maple syrup
1 cup pecans, chopped

PECAN CRUMBLE TOPPING:

1 cup pecans, chopped
½ cup organic brown sugar
½ cup organic all-purpose
6 Tbsps unsalted butter, partially melted
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

TO MAKE THE BATTER:

In a bowl, whisk together the milk, eggs, vanilla, maple syrup, sweet potato puree, cinnamon, nutmeg and allspice and set aside so that everything marries together and activates, about 2-3 minutes.

TO MAKE THE CRUMBLE:

In a bowl, add the flour, chopped pecans, brown sugar, and cinnamon, stirring until combined. Add the partially melted butter and using a spatula, mix until combined and 'crumbly-like'.

TO MAKE THE FRENCH TOAST:

Lightly grease a medium 10-inch deep skillet or round baking dish with butter and pre-heat the oven to 375 degrees Fahrenheit.
Line the sliced bread inside the prepared skillet or baking dish, ensuring that they slightly stand upwards until filled. Pour the batter atop all of sliced bread until covered.
Add the crumble topping atop the bread, evenly spreading it until covered.
Bake the french toast for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are crunchy and golden brown.
Remove the french toast from oven and let cool for 5 minutes or so before topping it with your fave topping: powdered sugar, whipped cream, etc. To serve, cut out each slice desired and drizzle with maple syrup, if desired!
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days. To reheat, add the baked french toast in the oven at 350 degrees Fahrenheit until warmed through.
MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps minus the crumble topping), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge, reassemble and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.
GLUTEN-FREE OPTION: To make it gluten-free, simply use your favorite gluten-free sourdough or brioche as well as GF-friendly flour.
DAIRY-FREE OPTION: To make this recipe dairy-free, simply ensure that butter is vegan butter and the milk is plant-based.
VEGAN BRIOCHE: To make your own vegan brioche bread, see my latest recipe.
SWEETENER: Instead of maple syrup, you can also use organic cane sugar, brown sugar, coconut sugar, or honey as a substitute.

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