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Author Notes: French toast is a favorite in my family and always makes a festive breakfast. The flavors of maple syrup and butternut squash pair well together here and add a seasonal flair to a holiday brunch. —BlueKaleRoad
- 1 pound challah or other egg bread
- 3/4 cup butternut squash puree (either canned or from roasting squash and pureeing squash)
- 1/4 cup whole milk
- 3 eggs, lightly beaten
- 1 teaspoon vanilla
- 2 teaspoons maple syrup, plus more for serving
- Butter for the frying pan
- Cinnamon for sprinkling
- Slice the loaf of bread into 8-10 slices (depending upon the length of the loaf).
- In a large mixing bowl, stir together the squash puree, milk, eggs, vanilla and syrup. Dunk each slice of bread into the mixture and coat. Stack the slices in the bowl and spoon any liquid over the bread. Leave to soak for half an hour.
- Melt some butter in a large skillet over medium heat. Place 3-4 slices of soaked bread in the pan and fry until golden brown. Flip and fry the other side until golden. Turn the heat down if it’s cooking too fast or getting too dark.
- Remove the French toast slices to an oven proof pan and keep warm in a low oven. Repeat frying with the remaining slices. When ready to eat, sprinkle with cinnamon and serve with maple syrup.
- This recipe was entered in the contest for Your Best Holiday Breakfast II
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