Ingredients:

• 1 pound loaf of challah or diverse egg bread
• 3/4 cup butternut squash puree (either canned or from roasting and pureeing a squash)
• 1/4 cup milk
• 3 eggs, lightly beaten
• 1 teaspoon vanilla
• 2 tablespoons maple syrup, plus extra for serving
• Butter for the frying pan
• Cinnamon for sprinkling

Directions:

1. Cut the loaf of bread into 8-10 slices (relying upon the scale of the loaf).
2. In a massive mixing bowl, jog together the squash puree, milk, eggs, vanilla and syrup. Dunk every sever of bread into the combination and coat. Stack the slices within the bowl and spoon any liquid over the bread. Proceed to soak for half of an hour.
3. Melt some butter in a massive skillet over medium heat. Self-discipline 3-4 slices of soaked bread within the pan and fry unless golden brown. Flip and fry the assorted aspect unless golden. Turn the heat down if it’s cooking too posthaste or getting too darkish.
4. Set away the French toast slices to an oven proof pan and keep warm in a low oven. Repeat frying with the final slices. When in a position to eat, sprinkle with cinnamon and wait on with maple syrup.