Baked Sweet Potato French Toast Casserole

Ingredients
Baked Sweet Potato French Toast  Rebekka Olsen ~ Durham, NC

Baked Sweet Potato French Toast
Rebekka Olsen ~ Durham, NC

  • 1 loaf French bread (13-16 oz)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 cups cooked mashed sweet potato
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup
Praline Topping:
  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
 Directions
  1. Slice French bread into 1-inch slices.
  2. Arrange slices in 2 rows, in a generously buttered 9 x 13 baking dish.
  3. Combine the eggs, half-and-half, milk, sweet potato, sugar, vanilla, cinnamon, nutmeg and salt and beat until blended.
  4. Pour mixture over the bread slices, making sure all are covered evenly.
  5. Spoon some of the mixture in between the slices.
  6. Cover with foil and refrigerate overnight.
 The Next Morning:
  1. Preheat oven to 350° degrees F.
  2. Combine all ingredients listed under Praline Topping in a medium bowl and blend well.
  3. Spread Praline Topping evenly over the bread
  4. Bake for 40 minutes, until bread is puffed and lightly golden.
  5. Serve with maple syrup.