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
challah or other egg bread
butternut squash puree (either canned or from roasting squash and pureeing squash)
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.
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!