Healthy French Toast Bake with Squash

Who doesn't like brinner? A recipe we enjoy is the Pioneer Woman's baked French toast. I changed a few things to make it a little lower in fat, calories, and sugar. This recipe is so easy and a crowd-pleaser. My kids are picky eaters and they love this recipe, even with the squash.

French Toast Bake

1 loaf crusty bread (I save the heals from my whole wheat sandwich bread in the freezer until I have enough to make this recipe)

8 eggs

2 cups milk

1/4 cup sugar

2-3 cups sweet potato or butternut squash puree (about 1 squash)

1 tablespoon vanilla

1 teaspoon almond extract

Topping:

1/2 cup flour

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, wisk eggs. Add milk, sugar, vanilla and almond extract, wisk carefully. Pour evenly over bread. Cover pan and store in fridge overnight.

For topping: mix flour, sugar, salt, and cinnamon in a separate bowl. Using a pastry cutter, 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.

Crumble bread and put in 9 x 13 pan.

Add liquid ingredients.

Sprinkle on topping.

Bake.

Enjoy!