Looking for a breakfast that’ll make your taste buds dance and your Instagram followers drool? Honey, I’ve got just the thing for you! Let me introduce you to my absolute favorite Southern-inspired Sweet Potato and Pecan French Toast Casserole. Trust me, this isn’t your basic breakfast – it’s a game-changer that’ll have your family begging for seconds!
I stumbled upon this recipe during one of those lazy Sunday mornings when I wanted something special but didn’t want to spend hours in the kitchen (because let’s be real, who does?). This recipe combines the comfort of traditional French toast with the warmth of sweet potato and the crunch of Georgia pecans. It’s like fall wrapped in a breakfast hug!
Here’s what you’ll need:
– 1 large loaf of challah bread, cubed
– 2 medium sweet potatoes, cooked and mashed
– 6 large eggs
– 2 cups whole milk
– 1/2 cup heavy cream
– 1/3 cup maple syrup
– 2 teaspoons vanilla extract
– 1 tablespoon cinnamon
– 1/4 teaspoon nutmeg
– 1 cup chopped pecans
– 4 tablespoons butter, melted
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Now, let’s get cooking (and I promise it’s easier than trying to explain TikTok to your grandma):
1. The night before (yes, this is a prep-ahead miracle), grease a 9×13 baking dish.
2. Layer those bread cubes in there like you’re building the coziest carb fortress.
3. In a large bowl, whisk together your mashed sweet potatoes, eggs, milk, cream, maple syrup, vanilla, and spices until smooth. (If you get some on your pajamas, just consider it a badge of honor!)
4. Pour this heavenly mixture over your bread, making sure every piece gets some love.
5. Cover and refrigerate overnight – go catch some beauty sleep!
The next morning:
1. Preheat your oven to 350°F
2. Mix those pecans with melted butter and sprinkle over the top
3. Bake for 45-55 minutes until golden brown and slightly puffy
The result? A breakfast casserole that’s crispy on top, custardy in the middle, and absolutely divine all around. Serve it with extra maple syrup, a dollop of whipped cream, and if you’re feeling fancy (or just need caffeine), a big cup of coffee.
Listen, sweeties, I’d love to hear how this recipe turned out for you! Drop a comment below and share your experience – did it become your new weekend tradition? Did your kids actually eat something without complaining? These are the things I live for!
And don’t forget to follow me on Newsbreak for daily recipes that’ll make your kitchen the happiest place on Earth (sorry, Disney!). From quick weeknight dinners to impressive brunch spreads, I’ve got you covered with recipes that are tested, approved, and guaranteed to make you look like a culinary queen!
Now, if you’ll excuse me, I’ve got another batch calling my name. Because sometimes being a food blogger means “testing” recipes multiple times… for science, of course! 😉
