I hope you’re hungry! Here is a recipe I’ve been working on recently, and I think it would do great for a holiday breakfast.
I also want to thank Rose Forever for sending me the lovely roses used in my Thanksgiving Centerpiece. If you’d like to grab some roses of your own, you can use the code NYX25 at checkout.
Rose Forever shop:
$25 off discount code: Nyx25
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Pumpkin French Toast with Roasted Cinnamon Butternut Squash
*Makes 1-2 servings*
2-4 slices of thick bread (I used brioche here, but I prefer day old soda bread)
1 egg (or 2, depending on size of egg)
1/4 cup – 1/3 cup milk
2 Tbs, canned pumpkin
About 1.5 Tbs. dark brown sugar
1/4 tsp. vanilla extract
Butternut squash, cubed
2 tsp. cinnamon
1 tsp. pumpkin pie spice
Dash of salt
Maple syrup
Granola
Pecans
1. Preheat oven or multicooker to 400 degrees.
2. Place butternut squash in bowl and season with cinnamon, about 1 tsp. or more. The more, the better in my opinion. Add a dash of salt and drizzle with maple syrup. Toss to fully coat. Place either in multicooker for 10 minutes or in oven on a prepared baking sheet for 13-15. Keep an eye on it partway through.
3. In a shallow dish, combine egg, milk, cinnamon, pumpkin pie spice, dark brown sugar, pumpkin, and vanilla. Whisk together thoroughly.
4. Either melt 1 Tbs of butter or use cooking spray on large, non stick skillet over medium heat.
5. Dip bread into custard mixture. The denser the bread, the longer it can soak.
6. Place bread in heated skillet. Flip after a few minutes. You’ll want the french toast to be a muted orange and golden brown color.
7. Assemble french toast by topping it with the squash, granola, and pecans. Drizzle with maple syrup, and enjoy.
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Camera: Canon G7X
Editing Software: Adobe Premiere Pro
Music: Epidemic Sound