Sweet 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:
- Trace the bottom of your ramekin on parchment paper.
- Inset the circle about 1/16″ to accommodate the thickness of the ramekin walls. Just eyeball it.
- Cut the inner circle out and test it inside your ramekin. Trim as necessary.
- Save this cycle as your master for future reference.
Using your master circle to create 8 liners:
- Tear off a sheet of parchment paper that is at least double the width of your master template.
- Fold the sheet in half so that the width of the paper now matches the width of your master.
- Fold the sheet accordion-style until you have 8 layers of paper. Each layer will become a new ramekin liner.
- Lay your master template on top and cut out the circles. Voilà! You now have 8 custom circles that should fit in your ramekins.
- 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
- Preheat oven to 400°F.
- Spray 3" ramekins with oil and line the bottom with a parchment circle.
- Add all ingredients to a blender and mix until completely combined, You may have to scrape down the sides once.
- 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!)
- Bake for 15-20 minutes. The tops will puff up and a toothpick will come out clean.
- 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.
- To serve, eat as is or slice in half and toast in a toaster oven for a french toast like treat.
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