Savory Baked French Toast

For Toast :

1 loaf of Potato Rosemary Bread, cut into 1 inch slices

2 tablespoons olive oil (or enough to coat the baking dish)

3 eggs

1 cup milk (we used sunflower milk, any will do!)

Pinch of paprika

½ teaspoon salt

Pinch of black pepper

Preheat oven to 350 degrees.

Grease a 9 x 13 inch pan with olive oil. (You may need 2 depending how wide your bread is.)

Whisk together eggs and milk then add paprika, salt and pepper.

Soak the bread slices in the egg and milk mixture for 1-2 minutes then flip and soak another 1 minute. 

Lay flat in the baking dish and bake for 25-30 minutes. 

Serve the slices bottom side up with warm butternut cranberry sauce and a simple garnish. 

For Butternut Squash Cranberry Sauce : 

4 cups butternut squash, small diced

1 cup onion, minced

2 garlic cloves, minced

2 cups cranberries, fresh or frozen then thawed

¼ cup maple syrup

2 cups vegetable stock

1 tablespoon olive oil

Pinch of salt and pepper

In a medium saucepan, warm olive oil. 

Add the onions and cook for 2-3 minutes until fragrant. 

Add the garlic and cook for another minute, stirring to be sure nothing sticks to the pan. 

Add the butternut squash, cranberries and 2 cups of stock.

Let cook until squash is tender and the cranberries have softened. Add a little more stock if the pan starts to dry out.

Finish the sauce with maple syrup, salt and pepper. 

Serve warm. 

For garnish : 

Thinly sliced green onions