Step 1

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.

Step 2

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.

Step 3

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.