This butternut squash French toast recipe gives a classic weekend brunch fixture an autumn twist.
Who knew French toast could get any better? Then, butternut squash came along and, well, move over PSL. This weekend, take some extra time indulging in brunch with the a gluten and dairy-free butternut squash French toast recipe. It’s crunchy on the outside and warm and moist on the inside.
Besides butternut squash’s delicious flavor, it is the squash’s texture that makes it truly mouthwatering in this French toast recipe. Puréed butternut squash does what milk normally offers – creamy density – but fills in the blank with even more thickness.
This recipe is dairy-free but it still includes eggs. You can nix the eggs altogether for a vegan version, but you will not get that iconic French toast taste and consistency you’re used to. On the other hand, you could use a vegan egg replacer to do the job.
You can use whatever bread you like. If you’re going with gluten breads, stick to a dense whole-grain, fresh from a bakery shelf. But for the gluten-free, this recipe will hold up with most gluten-free breads as well; just look for one that’s not overly processed. Enjoy!
Butternut Squash French Toast Recipe
Makes 4 slices
Ingredients
- 2 eggs
- ½ cup almond milk
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons vanilla
- ½ cup puréed butternut squash (steamed or baked)
- 4 slices of bread
- Coconut oil for greasing the pan
Directions
In a bowl, whisk together the eggs, almond milk, cinnamon, vanilla, and butternut squash purée.
Bring a skillet to medium heat and grease the skillet with coconut oil. Dip each side of each slice of bread into the egg and butternut squash mixture until completely coated. Place the slices onto the skillet and cook for one to two minutes on each side, or until golden brown and crispy.
Serve the French toast with a topping of fresh fruit, nut butter, coconut butter, and/or maple syrup.
On second thought, you may want to double the recipe, because you’ll likely be craving more than four slices!
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French Toast Image from Karen Neoh