This vegan sweet potato french toast casserole makes the perfect holiday brunch. It requires just 15 minutes of active kitchen time and can be prepared up to a full day in advance. Hearty french bread is cut into cubes and soaked overnight in a rich mixture of sweet potato purée, coconut milk, almond milk, maple syrup, vanilla, cinnamon, and nutmeg. In the morning, simply pop the dish in the oven and bake for 45 minutes. Then, top with spoonfuls of warm fruit preserves and drizzles of maple syrup.
*Be sure to use a hearty, crusty bread for this recipe (do not use sliced loaf bread—it's far too soft), or you'll need to significantly increase the baking time and potentially reduce the amount of liquid used as well.
**Feel free to substitute unsweetened pumpkin purée in a pinch.
**Prep time is active prep and doesn't include the 8+ hour refrigeration. Just FYI to keep this in mind when planning!