Butternut Squash French Toast

Makes 4-8 Servings – Breakfast – 30 minutes


Photo by Lesley Rozycki

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

Oliverea Schoolhouse Maple Syrup
Ronnybrook Creme Fraiche

Photograph by Lesley Rozycki

Photo by Lesley Rozycki

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.