Sweet Potato French Toast Custard – Corn-free,GF

coolingcustardSweet potato french toast custard is a great gluten-free breakfast or dessert treat that’s also refined sugar-free and dairy-free. It’s also an easy sell to kids that don’t like eggs. They think they’re getting a treat but you know there’s an egg in each serving. Bonus!

This recipe is great to double and stash in the freezer for mornings when you just don’t have time to prep something from scratch.

I have a simple but effective trick that I use to make them easy to go from freezer to toaster oven. It just takes a little prep before you put them in the freezer. I take the parchment circle from the bottom of the ramekin and place it between the two halves of the baked custard. So when I pull one from the freezer, the two halves split apart easily and they’re ready to toast up in the toaster oven and spread with  your favorite french toast toppers.

The circle parchment liners are easy to create once you create a master template for your ramekins. See the animated GIF below for clarity.

Master circle template:

  1. Trace the bottom of your ramekin on parchment paper.
  2. Inset the circle about 1/16″ to accommodate the thickness of the ramekin walls. Just eyeball it.
  3. Cut the inner circle out and test it inside your ramekin. Trim as necessary.
  4. Save this cycle as your master for future reference.

Using your master circle to create 8 liners:

  1. Tear off a sheet of parchment paper that is at least double the width of your master template.
  2. Fold the sheet in half so that the width of the paper now matches the width of your master.
  3. Fold the sheet accordion-style until you have 8 layers of paper. Each layer will become a new ramekin liner.
  4. Lay your master template on top and cut out the circles. Voilà! You now have 8 custom circles that should fit in your ramekins.

Creating Parchment Circles

4.0 from 1 reviews
Sweet Potato French Toast Baked Custard - GF/Refined SF/DF
Prep time
Cook time
Total time
A healthy breakfast or dessert treat
Recipe type: Breakfast
Serves: 4
  • 4 large pastured eggs
  • ½ cup (130g) baked organic sweet potato, mashed
  • ¼ cup raw organic pecans (optional)
  • 1 tbsp organic coconut sugar
  • 1 tbsp arrowroot starch
  • ¼ tsp cinnamon
  • ½ tsp baking powder (1 tsp if low sodium, gluten free)
  • ⅛ tsp salt
  1. Preheat oven to 400°F.
  2. Spray 3" ramekins with oil and line the bottom with a parchment circle.
  3. Add all ingredients to a blender and mix until completely combined, You may have to scrape down the sides once.
  4. Pour into ramekins and sprinkle more chopped pecans on top, if you like. Place all ramekins on an uninsulated baking sheet. (Insulated baking sheets will leave the center uncooked. Bleech!)
  5. Bake for 15-20 minutes. The tops will puff up and a toothpick will come out clean.
  6. Cool in the ramekins on a cooling rack until you can comfortably hold and run a knife around the rim to loosen. Finish cooling on the cooling rack.
  7. To serve, eat as is or slice in half and toast in a toaster oven for a french toast like treat.
To freeze, slice the custards in half and insert the circle of parchment paper (used in baking) between the halves. This will allow you to easily separate the halves when frozen. 🙂
Nutrition Information
Serving size: 1 Calories: 122.5 Fat: 5 Saturated fat: 1.5 Unsaturated fat: 3.5 Trans fat: 0 Carbohydrates: 10.8 Sugar: 5.1 Sodium: 129 Fiber: .8 Protein: 7.5 Cholesterol: 240


I was featured on Tasty Tuesdays at Anyonita Nibbles   Hearth & Soul Hop
This post was shared with  Naturally SweetRecipe Roundup, Tempting Tuesday, Clever ChicksFree From Favorites, Dare to ShareSerenity SaturdaySharing TimeCrafty ShowcaseSkip Housework, Saturday SparklesRecipe of the WeekBest of the WeekendWe Love WeekendsFoodie Friday-2, That FridayFeathered NestEat Create PartyCraft FrenzyFriday FlashLink Party PaloozaReal Food FridaysFoodie FriendsFancy ThisFriday FavoritesFriday FrenzyInspired Weekends, Foodie FridayParty BunchShow and TellFreedom Friday, Simple MealsFarm Blog HopWeekend Re-treat, Hearth & SoulDoggone Dirty CraftinInspire UsLink PartyCatch A GlimpseFavorite ThingsHomeAcre Hop, Fabulously FrugalAll ThingsCreate ItMountain Woman RendezvousWildcrafting WednesdayWhat’s Cookin’Lovely Ladies LinkyWe Did It, Whatever GoesWhatsits WednesdayWaste Not Want NotWFMWWonderfully CreativeYour WhimsWake Up WednesdayGluten Free WednesdayTime to Sparkle, Simple SaturdaysA Peek into My ParadiseTasty TuesdayTotally Tasty Tuesdays,  Tuesday Talent ShowFrugal Days, Sustainable WaysGluten Free FridaysWhole Food FridaysFight Back FridayNatural Living MondayMostly Homemade MondaysPennywise PlatterThriving on ThursdaysFull Plate ThursdayAllergy-free Wednesdays, Gluten-free Homemaker, Real Food Wednesdays, Fresh Food Wednesdays, and Wellness Wednesdays.
This entry was posted in Baking, Breakfast, Desserts, Recipes and tagged , , , , , , . Bookmark the permalink.

23 Responses to Sweet Potato French Toast Custard – Corn-free,GF

  1. Cathy says:

    Thanks for linking up at Tasty Tuesdays! I would love for you to link this post up at my Gluten Free Roundup and link party. http://apeekintomyparadise.com/2014/02/gluten-free-roundup.html
    I can’t wait to see what you share next week!

  2. Anyonita says:

    I LOVE the sound of this custard! And the fact that it’s gluten-free definitely appeals! Thanks so much for sharing this with us at Tasty Tuesdays; I’m featuring you today! 🙂

    • jkhudson says:


      Thank you for featuring me! My blog is just couple of months old. This is the first time I’ve been featured. It’s so exciting! 🙂

  3. Linda Warren says:

    Love sweet potatoes, love pecans, love cinnamon – OK I am in love with this recipe! I have a daughter who is gluten free and she loves sweet potatoes as well so I think I am going to surprise her with this awesome dessert. Thanks for sharing on Wednesday Whatsits.

  4. Michele says:

    This looks yummy! I <3 sweet potatoes and yams. Pinning and sharing!

  5. Hi Jillian–What a lovely combination of flavors! I make a similar pudding in the microwave. Great tip on the parchment paper, too. Thanks for sharing on Gluten-Free Wednesdays! 🙂


  6. Alison says:

    This is really unusual, love the look of this. Must give it a try

  7. That’s really original! I would love you to share in my “Free From Favourites” link up? http://thereciperesource.blogspot.co.uk/2014/04/free-from-favourites-link-up.html

  8. Your Sweet Potato French Toast Custard Sounds delicious – and what a healthy dessert! Thank you for sharing this wholesome recipe with us at the Hearth and Soul hop. Pinned to my Desserts board on Pinterest 🙂

  9. Marla says:

    This sounds like a great recipe. I always like anything made with sweet potatoes. Thanks for sharing on Real Food Fridays Blog Hop.

  10. these sound interesting, and I have to say I am a lover of the health benefits of coconut sugar

  11. These sound pretty great and something my kids could enjoy easily. Thanks for sharing on Foodie Friday

  12. MummyTries says:

    Really like the sound of this! We are a corn-free house due to food intolerance, and it’s nice to find a new blog with recipes centring around it 🙂

  13. Sounds yummy! Thanks for sharing with us at The HomeAcre Hop!

    Please join us again Thursday at:


  14. Marla says:

    Just to say thank you for sharing on Real Food Fridays blog hop & to let you know I choose your posts as one of my favorite features this week. Thank you for sharing your great recipe and hope to continue to see your posts.

  15. Pingback: Real Food Friday #35 – Good Health Is Our Goal

  16. Pingback: Simple Meals Friday - Natural Living Mamma

  17. Pingback: Simple Lives Friday #82 - Nourishing Simplicity

  18. otilia says:

    This is perfect for my eggs allergic daughter!

    thank you for linking up with the #FridayFoodie

  19. Pingback: Friday Foodie Round Up – Kids Favourite Foods {linky} | Romanian Mum Blog

  20. These look really yummy – I love sweet potato ANYTHING. And also anything I can make ahead and freeze 🙂 Neat idea with the parchment paper! Thanks so much for sharing it with Naturally Sweet Tuesdays. This weeks link is live – I hope to see you there again! ~Aubree

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: