Butternut Squash French Toast

Makes 4-8 Servings – Breakfast – 30 minutes

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Photo by Lesley Rozycki

Ingredients
1 loaf Challah or Brioche
1 (1o oz.) pkg. HVH Butternut Squash Puree
4 Campanelli’s Poultry Farm Eggs
1/4 c. Milk
2 pinches Ground Cardamom
1/2 tsp. Ground Cinnamon
1 tbsp. Brown Sugar
3/4 tsp. Vanilla Extract
Stony Brook WholeHeartedFoods’ Butternut Squash Oil, for frying

Toppings:
Oliverea Schoolhouse Maple Syrup
Ronnybrook Creme Fraiche

Photograph by Lesley Rozycki

Photo by Lesley Rozycki

Directions
Cut the loaf of Challah or Brioche into 8 pieces (1 inch thickness) and set aside.

In a large bowl, whisk together the eggs, butternut squash puree, milk, cardamom, cinnamon. vanilla and brown sugar.

Dip the sliced bread into the egg mixture. Heat about a tablespoon of butternut squash oil in a large frying pan over medium heat. Fry the slices until golden brown, about 2-3 minutes on each side.

Serve with a dollop of creme fraiche and maple syrup.