Not sweet enough to call dessert, but just right for an easy, elegant breakfast. Stir in some pureed sweet potatoes and make it right before or the night before.

Select a baking dish that fits the amount of leftover bread you may have and add more eggs, milk & sweet potatoes as needed to fully soak the bread into a custard baked goodness.

Ingredients

• 3 cups whole wheat bread, cubes, any leftover bread including gluten-free will work
• 6 eggs, beaten
• 1½ cup milk
• 1 cup sweet potato, cooked and mashed, leftover spiced work well
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon butter, unsalted