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Butternut Squash Pecan French Toast

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

Materials

  • 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

Instructions

  • 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.