What it looks like.
French Toast Bake
1 loaf bread
6 eggs
2 cups milk
2-3 cups sweet potato or butternut squash puree (about 1 squash)
1 tablespoon vanilla
1 teaspoon almond extract
Topping:
1/2 cup old fashioned oats (ground into flour)
1/c pecans (chopped to your preferrence of size)
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 stick butter, cut into pieces
Grease 9x13 pan. Tear bread into pieces and evenly distribute into pan. In a separate bowl, whisk eggs. Add squash puree, milk, vanilla and almond extract, wisk carefully. Pour evenly over bread. Cover pan and store in fridge overnight.
For topping: mix oat flour, pecans, sugar, salt, and cinnamon in a separate bowl. Using a pastry cutter or knives, cut in butter until mixture resembles coarse crumbs. Store in fridge overnight.
When ready to bake, preheat oven to 350. Sprinkle topping evenly over bread. Bake for 45 minutes for a softer casserole. If you want a crustier casserole, bake it for 1 hour.
Top individual servings with maple syrup if desired.
