Baked Sweetpotato French Toast Casserole

Baked Sweetpotato French Toast Casserole

North Carolina Sweetpotato Commission
Featured In WTFCF Season 01, Episode 06 & 07: Sweetpotato Is One Word.
An easy and delicious recipe, but beware the bread has to soak overnight!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12


  • 1 9 x 13 baking dish


Ingredients For The Toast

  • 1 (13 - 16 ounce) loaf French bread
  • 8 large eggs, beaten
  • 2 cups half-and-half
  • 1 cup milk
  • 2 cups (5 large sweetpotatoes) cooked sweetpotatoes, mashed
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • dash salt
  • maple syrup when serving

Ingredients For Praline Topping

  • ½ pound (2 sticks) butter, room temperature softened
  • 1 cup light brown sugar, packed
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg


Prepare The Bread

  • Slice French bread into 12 1-inch slices.
  • Arrange bread slices into 2 rows in a generously buttered 9 x 13 baking dish.
  • In a bowl, add 8 beaten eggs, 2 cups half-and-half, 1 cup milk, 2 cups mashed sweetpotatoes, 2 tablespoons sugar, 1 teaspoon vanilla, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, and dash salt. Stir until blended.
  • Pour mixture over the bread slices, making sure all are covered evenly. Spoon some of the mixture in between the slices.
  • Cover with foil and refrigerate overnight.

The Next Morning Prepare The Praline Topping

  • Preheat oven to 350℉.
  • In a medium bowl, add 2 sticks softened butter, 1 cup packed light brown sugar, 1 cup chopped pecans, 2 tablespoons light corn syrup, ½ teaspoon cinnamon, and ½ teaspoon nutmeg. Mix well.
  • Spread praline topping evenly over the bread.
  • Bake 40 minutes or until bread is puffed and lightly golden.


    About the Author

    North Carolina is the nation's leading producer of sweetpotatoes, and not just by a little! About two-thirds of the U.S. sweetpotato crop is grown in North Carolina! Now you may notice we keep spelling "sweetpotato" as one word -- that's because that's the way it is! The scientific classification of this amazing vegetable is different enough from a white potato that the decision was made to make it a single word to avoid confusion. Which is confusing, we understand. However you spell it, sweetpotatoes are simply delicious. Amazingly, they're also one of the healthiest foods on the planet! The North Carolina SweetPotato Commission was founded 60 years ago to help NC growers find new markets for their product. back then, tobacco ruled the roost for NC farmers -- it sustained generations and built the ag industry. But obviously the world changed -- as tobacco use declined, North Carolina needed a crop that liked the same land, hopefully used the same equipment and labor force -- something that could step right in as tobacco stepped out. Hello, sweetpotatoes! The Commission works tirelessly to find new markers for growers and spread the word about the wholesome goodness of North Carolina sweetpotatoes -- including coming up with scrumptious recipes like these we're proud to feature in the Where The Food Comes From Cookbook!