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
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 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
Instructions
  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.
Notes
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. Pingback: Real Food Friday #35 – Good Health Is Our Goal

  2. Pingback: Simple Meals Friday - Natural Living Mamma

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

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

Leave a Reply

Your email address will not be published.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

Rate this recipe: