Butternut Squash French Toast

Butternut Squash French Toast | Edible Perspective

I discovered this recipe for Butternut Squash French Toast on a whim two weekends ago. I had leftover roasted squash in the fridge, a couple apples, and a loaf of my favorite GF bread in the fridge. I was slightly hesitant but fairly confident with enough maple syrup it would be delicious no matter what. So I got to mashing the squash and gave it a go. Maybe you saw me making it on Instagram stories? 

French toast has been my very favorite brunchy-type breakfast since I was a little kid. Between pancakes, waffles, and French toast, French toast was always the winner. Bonus points if it was made with thick slices of Challah bread.

The first batch I made was a total success, and I just knew it was something all of you needed to see. The squash flavor isn't super detectable, but it definitely adds to the outer layer, allowing the bread to become a bit more coated and thick than typical French toast, and less egg-heavy. The squash-apple topping really brings things full circle, adding a bit of crunch and sweetness from the apple and creaminess from the squash. I'm not a huge fan of cooked fruit, so I heat the squash and apple just enough to warm through and coat with a thin layer of brown sugar and cinnamon. With a heavy drizzle of maple syrup over top, it makes the meal complete!

But the real reason I had to share this recipe today, is because I knew my friend Lindsey would love it. And today is Lindsey's virtual blog-land baby shower! If you don't know Lindsey, she writes the thoughtful, beautiful, totally delicious blog, Dolly and Oatmeal. She also recently wrote and photographed the cookbook, Chickpea Flour Does It All, which you must, must check out! Her recipes are all gluten-free and dairy free and I can attest to them being stellar. They're always creative but attainable, typically featuring seasonal fare. And her photography? She's one of my very favorites. 

Lindsey is about to welcome her first little boy into the world (she's about a week overdue now!) and we wanted to shower her with a little foodie-love today. I couldn't be more excited for Lindsey and hope one day we'll be able to get our kiddos together for a play date. And of course, to stuff ourselves silly with delicious food. 

Girl, if you every make it out this way, I'll totally make you this French toast and anything else you want. Wishing you all the best with your delivery and in the first few weeks and months as you become a first-time mama. I know you'll be great, and you can count on me hitting you up for tips in just a few short months. <3 <3

Butternut Squash French Toast | Edible Perspective
Butternut Squash French Toast | Edible Perspective
Butternut Squash French Toast | Edible Perspective
Butternut Squash French Toast | Edible Perspective
Butternut Squash French Toast | Edible Perspective

Print Recipe!

Butternut Squash French Toast

gluten-free, dairy-free // yields: 2 servings

for the French toast:

  • 1/3 cup packed, well-mashed cubes of roasted butternut squash (1/2-inch cubes, can be roasted 1-2 days before)
  • 2 large eggs
  • 1/3 - 1/2 cup unsweetened vanilla almond milk (or other non-dairy milk)
  • 1 - 1 1/2 teaspoons cinnamon
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 4 thick slices rustic gluten-free bread (1/2-3/4-inch thick)
  • vegan butter or tasteless oil for cooking (or butter if not dairy-free)
  • pure maple syrup

apple squash topping:

  • 3/4 cup 1/2-inch cubed crisp apple 
  • 1/2 cup 1/2-inch cubed, roasted butternut squash
  • 2-3 teaspoons brown sugar
  • 1/4 teaspoon cinnamon
  • vegan butter or tasteless oil for cooking (or butter if not dairy-free)

Preheat your oven to 200° F.

Whisk mashed squash, eggs, and 1/3 cup milk in a wide, shallow bowl. Use a potato masher to further break up the roasted squash cubes if needed (a fork wasn't quite enough for me). Mixture will be lumpy, but squash cubes will be fully broken apart (refer photo 4). Whisk in cinnamon, vanilla, and salt. 

Preheat a 10-inch cast iron or non-stick pan over med-low/medium heat with generous dab of butter or oil. Meanwhile, place bread in the batter and coat both sides completely with the mixture (refer photo 4) and let soak for 1-2 minutes. You may need the help of a fork to fully coat the bread. If mixture is too thick, add 1 tablespoon of milk at a time to thin out (it should be loose enough to coat bread, but still fairly thick).  

Place in the pre-heated pan and cook for 3-5 minutes, until deep golden in color. Flip and cook another 3-5 minutes. Place finished slices on a pan in the oven to keep warm. Repeat with remaining bread, adding more butter/oil to the pan and adding a bit more milk to the batter if needed.

While cooking the 2nd batch, heat another pan with a dab of butter or oil over medium heat. Once hot, add the cubed apple, roasted squash cubes, brown sugar, and cinnamon. Cook for 3-5 minutes until heated through, keeping the apple crisp.

Serve French toast with apple, squash, and maple syrup.


- Make a big pan of roasted butternut squash 1-2 days before. Roast 1/2-inch cubes on a parchment lined pan, tossed with oil and a bit or salt at 400° F, for about 30-35 minutes, until golden brown around the edges. Eat as a side and save about 1 1/2 cups of squash for the French toast. Let cool and store in an airtight container in the fridge until ready to use.

- To save and reheat: Let cooked French toast fully cool. Store in the fridge in an airtight container for 2-3 days. Reheat slices in the microwave for about 20-30 seconds and heat a pan with a bit of butter or oil over medium. Cook for 1-2 minutes per side, until fully heated through.

- I didn't feel the need to add sweetener to the batter since adding maple syrup to serve, but if you want sweeter French toast, add 1 tablespoon maple syrup to the batter.

- Butternut squash is my preference here, but peeled sweet potato should also work. I wouldn't use other types of squash because they tend to be a bit "stringier" than butternut. I haven't tested this with butternut squash puree or pumpkin puree, but if you give a try let me know! 

- If you're not gluten-free, sourdough or another rustic (but not overly seedy/wheaty) type of bread would be great here. If you can't find a good gluten-free rustic loaf (I know they're not super common), use the sturdiest GF bread you can find. 

Butternut Squash French Toast | Edible Perspective

I'll be updating with a few more recipes this fall and another pregnancy update or two. Stay tuned!

Happy Monday, friends! 


breakfast friday >> blueberry oat waffle french toast

Are you ready for this? 


For two breakfast items to become one?


While you could stop just at the waffle and call it good, there are 2 extra steps you can take to transform your breakfast into something a little extra special.  

1. Egg dunk.

2. Pan fry.




French toast has always been my absolute favorite breakfast item.  Whenever we would go out to eat for breakfast as a kid and French Toast was an option I ordered it.  Always.  Over pancakes + waffles + eggs.  If it was challahfrench toast, even better.  I even used to order it at one restaurant we frequented for dinner.  Every single time without fail. 

But in the past few years French toast hasn't been in my life nearly enough.  This is due directly to gluten-free bread.  It just doesn't compare to challah or French bread in any respect.  I've made banana bread and then turned that into French toast--which was spectacular--but other than that there's been a French toast void in my life. 

So sad.


With my recent waffle obsession [seriously, I have a problem] I got to thinking.

Waffles are sturdy.

Waffles are fluffy and thick and a mix between bread-like and cake-like in texture.

Can waffles be made into French toast?


Why yes, yes they can.

Blueberry Oat Waffles to be exact.

Topped with strawberries because I ran out of blueberries.


Print this!

Blueberry Oat Waffle French Toast

gluten-free, dairy free // yields 2, 6-inch Belgian waffles

*A perfect everyday waffle recipe!

  • 1/2 cup gluten-free oat flour
  • 1/4 + 2 tablespoons gluten-free rolled oats
  • 1/4 cup almond meal
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1 large egg
  • 1/4 cup + 1 tablespoon unsweetened almond milk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon honey, or maple syrup/agave
  • 1 tablespoon unrefined coconut oil, melted + slightly cooled or other cooking oil
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup blueberries, fresh or frozen
  1. In a large bowl combine the dry ingredients together and stir well.
  2. In another bowl whisk together the egg, milk, applesauce, and honey until fully combined.
  3. Whisk in the oil + vanilla then pour directly into the dry ingredients.
  4. Whisk until just combined and fold in the blueberries.  Do not over stir.
  5. Preheat your waffle iron over medium and lightly grease if needed.
  6. Let the batter sit for about 8 minutes.  Don't skip!
  7. Pour half of the batter on the waffle iron, gently spread, close the iron, and cook until done to your liking.  I cooked mine for about 1 1/2 cycles on medium heat.  Remember you're going to further cook your waffle to make a crispy edge in a pan.
  8. Place on a wire rack and cook the next waffle.
  9. Stop here + eat or move on to the French toast.

For the French Toast:

  • 2 blueberry oat waffles
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon cinnamon
  • unrefined coconut oil
  1. Quarter your waffle or slice along the natural seams that your waffle iron creates.
  2. Whisk the eggs, milk, and cinnamon together in a bowl big enough to dip the waffle sections in.  
  3. Place a 10-inch pan or large skillet over medium heat and add enough coconut oil [ghee or other cooking oil] to thoroughly coat the pan. ~1-1 1/2 tablespoons
  4. Dunk the top and bottom of each waffle quarter into the egg mixture and then place in the hot pan.  
  5. Cook for 3-5 minutes until golden brown, then flip and cook on the other side until golden brown. 
  6. Add more oil and cook the next waffle.  
  7. Serve immediately with maple syrup + fresh fruit.

tips: If your French toast waffle edges are a bit wet after cooking both sides, place the waffles on each edge for about 1 minute to cook the egg.  Place against the side of the pan to help them stand if needed.  Keep first waffle warm in the oven pre-heated to 200* if desired.


My life is void no longer.  

These had the texture of a fluffy waffle, with the flavor of French toast, and a crisped top + bottom.  I really think you're going to like these.  A whole lot, lot.

What are you eating today/tomorrow/whenever for breakfast? Share it! #bfastfridayclub@edibleash

Also, be sure to check out the instagram video I made for this recipe!  I am loving the new video feature but definitely still learning how to make these 15 second videos fun, interesting, and artistic!

Happy Friday, people.  Enjoy!