Source: Parents Magazine


Credit: Ted + Chelsea Cavanaugh

Recipe Summary

25 mins
1 hr 50 mins
8 pieces


Ingredient Checklist


Instructions Checklist
  • In a large skillet over medium heat, cook the bacon until crisp, about 7 minutes. Set aside on a paper towel. Add sweet potato and onion to the skillet; cook about 10 minutes, turning once. Add the apples, kale, maple syrup, garlic, rosemary, 1 tsp. salt, and pepper. Cook 2 minutes. Stir in bacon. Remove from heat.

  • Coat a 3-qt. (13x9-in.) baking dish with nonstick cooking spray. Place 3 cups dry wholegrain bread cubes evenly in baking dish. Top with sweet potato mixture. In a small bowl, whisk together eggs, milk, and remaining 1 tsp. salt, and pour over the casserole. Sprinkle remaining 1 cup bread cubes over casserole.

  • Cover and refrigerate at least 2 hours or overnight. To cook, preheat oven to 325 degreesF and bake uncovered for 50 to 60 minutes. To get a head start, assemble on Saturday night, enjoy for brunch on Sunday, and heat up leftovers throughout the week.

Nutrition Facts

233 calories; fat 8g; cholesterol 150mg; saturated fat 3g; carbohydrates 29g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 12g; protein 12g; vitamin a 843.6RE; vitamin a 7940IU; vitamin c 14.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.6mg; vitamin b6 0.3mg; folate 57.5mcg; vitamin b12 0.7mcg; sodium 519mg; potassium 485mg; calcium 155mg; iron 2mg.