These warm summer temperatures are hanging on and we’re all looking forward to a little relief once Fall arrives at the end of the month. Right now is a time of transition for our farmers and you’ll notice new produce appearing on their tables in the upcoming weeks. If you have a favorite Summer fruit or veggie, be sure to pick it up before it’s gone until next year.
Also, if you were lucky enough to have tasted the meal from Nicole Cardon‘s cooking demo last weekend, you know that you’ll want to make that recipe at home for your family! Check out Nicole’s recipe for Fall Squash French Toast and Honey Skyr Syrup below and surprise your family with a delicious, seasonal twist on a favorite breakfast meal.
Fall Squash French Toast & Honey Skyr Syrup
Serving Size: 10-12 slices or 8-10 people, Half the recipe to serve 4-5.
Ingredients for the French Toast
- 1 loaf day old bread (Challah, Brioche and Baguette from Loaf are great options)
- 3/4 cup pureed squash (butternut, honey, pumpkin)
- 1 1/2 cup whole milk
- 1/4 cup honey
- 5 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Spice Blend: 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground clove, pinch of nutmeg
- Butter and any flavorless oil of your choice for cooking
Directions for the French Toast
- For the squash cut in half and scoop out seeds. Roast cut side down on parchment lined sheet pan at 375 until fork tender, about 40 min. Cool, scoop flesh and puree until smooth. Can be stored in fridge for 3-5 days or in the freezer 3 months.
- For the French toast slice bread into 3/4″ to 1″ inch thick slices and set on a cooling rack to dry out overnight. In a shallow baking dish whisk together squash, milk, honey, vanilla, salt, eggs, and spices. Dip bread in wet ingredients and allow to soak for 30 seconds on each side. Dip all the pieces and set them back on the rack to rest a few minutes while you preheat a skillet on medium. Once skillet is hot, add 1 Tablespoon of butter and 1 Tablespoon of oil and cook French toast in batches about 3 minutes per side or until golden brown. You can keep the cooked slices on a rack on top of a sheet pan in the oven set on warm until all the slices are cooked.
Ingredients for the Syrup
- 1/2 cup unsalted butter
- 1/2 cup pureed squash
- 1/4 cup water
- 1/2 cup honey
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 cup unstrained skyr (Celebrity Dairy)
Directions for the Syrup
- In a medium sized sauce pan combine butter, squash puree, water and honey and bring to boil on medium heat, stirring occasionally. Once boiling allow to boil for 2 minutes.
- Add skyr, stir it in and immediately remove from heat. Whisk in vanilla and baking soda. Syrup will bubble and foam, so choose a pan with some space. Let is rest for 3-5 minutes then serve with French toast.
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