Baked Sweetpotato French Toast Casserole
Explore the healthful, delicious world of North Carolina's sweetpotatoes with our featured recipe from the Where The Food Comes From Cookbook.
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Cooking tools:
- Potato masher
- Baking dish
- Mixing bowl
- Whisk
- Aluminum foil
- Refrigerator
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Bread knife
Ingredients
- 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
- 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
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