Cornflake Crusted Butternut Squash Stuffed French Toast (serves 4)

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I made this recipe often while working as a Chef at The Clifton House Bed & Breakfast. This is an original and is not only delicious, but also healthy and packed with nutrients. Enjoy this in the Fall and Winter.

1 butternut squash
Butter, melted
Brown Sugar
Lemon zest & juice
8 slices whole wheat bread
4 eggs
4 Tbsp milk
4 handfuls cornflakes, crushed

Poke butternut squash with a fork and microwave 10 minutes. Once tender, cool and scoop squash meat into a bowl. Mix with butter, brown sugar, lemon zest and juice to taste. I did not include exact amounts here because butternut squash varies in size. Just experiment. I would recommend 1-2 Tbsp butter, brown sugar and lemon. Just mix it all together and give it a taste. It should be sweet, but not overly sweet.

Place 1/2 cup butternut squash mixture between two slices of bread. Beat eggs with milk. Heat griddle and spray with Pam. Crunch up cornflakes into a fine mixture. Dip each sandwich in egg and then in cornflakes. Put on griddle and brown, 3-5 minutes both sides. Be careful not to burn. Finish stuffed french toast in 350 degree oven, 5 minutes each side. Keep warm in 200 degree oven, lightly covered with foil up to 1 hour.

Dust with powered sugar and serve with fresh fruit.

Heather Poast