Butternut Squash Pecan French Toast

Butternut Squash Pecan French Toast

From the book by Kathy Hester
Prep Time10 mins
Active Time7 hrs
Total Time7 hrs 10 mins
Course: Breakfast
Yield: 4 cups


  • 1 cup milk dairy or unsweetened non dairy
  • 2 TBS Non-Dairy Creamer
  • 1 TBS flax seed meal mixed with 2 TBS water
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp allspice
  • pinch cloves
  • 2 1/2 cups stale bread cut into chunks
  • 1 cup butternut squash peeled and finely chopped
  • 1/4 cup pecans chopped
  • maple syrup for serving


  • Prepare the crock of 1.5 quart slow cooker with canola or other oil to prevent sticking.
  • Mix the milk, creamer, flax mixture and spices in a medium sized bowl. Add the bread and let sit for about 5 minutes until it has absorbed some of the liquids. Mix in butternut squash and pecans.
  • Scrape mixture into the slow cooker and cook on low for 7-9 hours. Serve with Maple syrup.


I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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