5 from 3 votes
Sweet Potato French Toast Cups with Vanilla Cardamom Creme
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!
Prep Time
20 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 45 mins
Servings:
12
slices
Calories:
199 kcal
Course:
Breakfast
Cuisine:
French, American
Ingredients
- 1 sweet potato pierced with fork, small
- cooking spray or oil mister
- 8 oz bread cut into ½ inch pieces (any kind will do, but I like using a small baguette, stale
- 3 egg at room temperature, + 4 large yolks
- 1 cup milk low-fat
- 2 ½ cup half-and-half divided
- 2 tsp vanilla extract divided
- 2 tbsp brown sugar
- ½ cup white sugar organic for vegan-friendly
- ½ tsp cardamom
Instructions
- 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.
Cup of Yum
Notes
- Prep time does not include time spent overnight in fridge.
Nutrition Information
Calories
199kcal
(10%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
154mg
(6%)
Potassium
213mg
(5%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
2949IU
(59%)
Vitamin C
1mg
(1%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 199
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 154mg | 6% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 2949IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.