These Sweet Potato French Toast Cups are packed with hearty sweet potatoes and the warm flavors of vanilla, cinnamon, and cardamom. And the drizzle of Vanilla Cardamom Cream takes it to a whole new level. Yum!
We're always busy on the weekends and it seems like from Saturday morning to dinnertime on Sunday, we're running errands or working in the yard. Taking the time for a sit-down breakfast seems like a small luxury.
The wonderful thing about French toast casseroles though, is that they can be made the night before! So make ahead breakfast recipes like this one have become key to letting us sit down and enjoy a meal.
Of course, a whole French toast casserole is a little too much for two people, so I decided to make Sweet Potato French Toast Cups, using muffin tins.
This way, we could easily freeze some of the leftovers for another weekend.
The result is kind of a cross between French toast and bread pudding. And who doesn't love those two things?
While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!
Tips & Tricks
I deliberately left out spices in the French toast cups so the flavor of the Vanilla Cardamom Creme Anglaise would shine through. If you decide to make these without the cream topping, add a bit of cinnamon, nutmeg, or pumpkin pie spice to the French toast cups before baking.
You can use any variety of bread that you prefer for this Sweet Potato French Toast. I used a small baguette for mine! But sourdough is another great choice - Sourdough French Toast is a classic for good reason!
If you want a plant based option, be sure to check out my new Vegan French Toast Recipe too.
If you're cooking up a full breakfast spread, don't miss our brand new cookbook, The Vegan Brunch Book! It's packed with all my favorite brunch-worthy recipes.
- 1 small sweet potato pierced with fork
- cooking spray or oil mister
- 8 oz stale bread cut into ½ inch pieces (any kind will do, but I like using a small baguette)
- 3 eggs + 4 large egg yolks at room temperature
- 1 cup low-fat milk
- 2 ½ cup half-and-half divided
- 2 tsp vanilla divided
- 2 tbsp brown sugar
- ½ cup granulated sugar
- ½ tsp cardamom
- Preheat oven to 400°F.
- Place sweet potato on a foil-lined baking sheet. Bake for about 45 minutes or until softened. Cool to room temperature and puree in food processor.
- Spray a muffin tin with cooking spray or oil. Divide bread pieces evenly among all 12 muffin cups.
- Beat 3 whole eggs in a medium bowl. Add milk, ½ cup half-and-half, 1 teaspoon vanilla, and brown sugar and whisk until well-combined. Whisk in ½ cup of pureed sweet potato (use any remaining potato puree for whatever you like or just eat it as-is--whatever!).
- Pour egg mixture over bread. Cover muffin tins with plastic wrap and refrigerate overnight.
- To make the creme anglaise, heat half-and-half in a large heavy-bottomed saucepan over medium-low heat. Cook until just simmering, about 5 minutes.
- In a medium bowl, whisk together sugar and egg yolks. Slowly add half of half-and-half mixture to the egg yolk mixture, whisking constantly. Pour half-and-half and egg mixture back into saucepan and raise heat to medium. Stir constantly with a wooden spoon until sauce has thickened and coats back of spoon, about 5 minutes. Remove from heat immediately and stir in vanilla extract and cardamom; pour through strainer into a heat-proof bowl. Cover and refrigerate overnight.
- In the morning, preheat oven to 325°F. Remove plastic wrap from muffin tins and use a spoon to push bread down into the egg mixture before placing in oven. Bake for 35 minutes or until edges are golden but not brown. Loosen French toast cups by running a butterknife along the edges before popping them out. Serve with chilled creme anglaise.