I’m happy to say that my butternut squash is finally ready to harvest from the garden. I use it throughout the fall and winter for varies recipes. I always make sure that I have enough to make butternut squash puree. I freeze it in 1 cup servings so I can mix it in pancakes, oatmeal, smoothies and my favorite french toast.
I love making big batches of french toast that I can freeze then heat up quickly on those busy mornings when I don’t have time to make anything. The boys can just take out a few pieces and stick them in the toaster or pop them in the oven. They are as good as the day they were first made.
After smelling the butternut squash cooking my son was intrigued and wanted to know what I was doing with them. I mentioned butternut squash french toast and he was up for helping out. He dug all the meat out like a pro which is the hardest part of the whole process. Once blended you can use part of the puree then freeze the rest. There are tons of way to make french toast a bit healthier. Since the main ingredient is bread, pick one that is made with organic ingredients. I recently discovered this amazing raisin cinnamon bread from Lancaster Food Company. Besides being made locally it’s certified organic made with 100% whole grains. Lancaster Bread Company not only makes delicious, sustainable food, but they are passionate about reducing poverty in the United States, the team wants to do its part where they live by paying better than living wages, hiring people who might otherwise have difficulty getting work, and offering stock options to all employees. After the egg mixture is made, the fun begins! He loved getting his hands dirty while dipping the bread into the egg mixture then placing it on the griddle. Keep in mind that the mixture is much thicker than traditional french toast egg mix so you might need to shake a little off before putting on the griddle. Also, cook it a little longer too.
- 1 loaf of your favorite healthy bread. We use organic cinnamon raisin
- 4 organic eggs
- ½ cup organic whole milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup butternut squash puree
- Heat griddle to 350
- In a shallow baking pan mix together eggs, milk, vanilla, cinnamon and butternut squash puree
- Cover each piece of bread with the egg mixture. If using sprouted bread allow it to sit for a minute because it's dense and can and the moisture. If you are using soft bread dunk and place on the griddle right away
- Cook until each side is golden brown
- Freeze extras in a baggie
My son pours it on a little thick, but doesn’t every child? Most times I put the syrup in a tiny dipping bowl and cut the french toast, pancakes or waffles into strips so they can dunk it in the syrup. They get as much as they need without pouring too much and it saves me money. Real maple syrup can get expensive.
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