Sweet Potato French Toast with Cardamom Creme

Sweet Potato French Toast with Cardamom Creme

By Terry Donley Published: March 21, 2019

  • Yield: 12 Servings
  • Prep: 20 mins
  • Cook: 1 hr 25 mins
  • Ready In: 1 hr 45 mins



  1. Preheat oven to 400 degrees. Bake sweet potato until softened, about 45 minutes.
  2. Cool to room temperature and puree in food processor.
  3. Grease muffin tin and divide bread pieces evenly among all 12 muffin cups.
  4. 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.
  5. Whisk in ½ cup of sweet potato puree.
  6. Pour egg mixture over bread. Cover muffin tin with plastic and refrigerate overnight.
  7. To make crème anglaise, heat half-and-half in a large heavy-bottomed saucepan over medium-low heat. Cook until just simmering, about 5 minutes.
  8. In a medium bowl, whisk together granulated sugar and egg yolks. Slowly add ½ of the half-and half to the egg yolk mixture, whisking constantly.
  9. Pour mixture back into saucepan and raise heat to medium. Stir with wooden spoon until sauce has thickened and coats back of spoon, about 5 minutes.
  10. Remove from heat immediately and stir in cardamom; pour through strainer into heat-proof bowl.
  11. Cover and refrigerate overnight.
  12. In the morning, preheat oven to 325 degrees. Remove plastic from muffin tin, and use a spoon to press bread down. Bake for 35 minutes or until edges are golden, but not brown.
  13. Loosen with butter knife and serve with chilled crème anglaise.