1⁄4 cup sweet potato puree(about 1 small sweet potato boiled or baked, then pureed)
1⁄2 cup 2% milk
1 Tbl. brown sugar
1⁄4 tsp. cinnamon
1⁄2 tsp. vanilla extract
1⁄2 loaf brioche or challah bread, sliced 3⁄4-in. thick
1⁄2 cup butternut squash, diced
1 tsp. canola oil
1 1/2 tart apples, peeled and diced
1⁄2 cup unsweetened, natural apple juice
1⁄4 cup sugar
1⁄4 tsp. almond extract
1⁄2 tsp. grated lemon zest
1⁄2 tsp. fresh lemon juice
1 tsp. butter Syrup
1. To make the French toast, beat 1 egg slightly in a large bowl. Add sweet potato puree and stir to combine. Add remaining eggs and beat slightly. Stir in milk, brown sugar, cinnamon and vanilla.
2. Dip each slice of bread into the milk mixture and place in an ungreased baking dish. Cover and wrap with plastic wrap. Let sit in refrigerator overnight.
3. The next day, sauté butternut squash in 1⁄2 tsp. oil in a medium skillet on medium-high heat for4 minutes or until slightly firm. Remove from pan.
4. Add more oil, if needed, and sauté apples. Stir in apple juice, sugar, almond extract, lemon zest and lemon juice. Bring mixture to a boil, then reduce heat to a simmer for 20 minutes.
5. Add sautéed butternut squash. Stir in butter as needed and then set aside.
6. To cook the French toast, heat a large nonstick skillet on medium heat and add 1 tsp. butter and 1⁄2 tsp. oil. Take prepped French toast from fridge and place 2 to 3 pieces at a time in skillet. Brown on each side and then remove from skillet.
7. Serve immediately with Apple Butternut Squash Compote and syrup.
Recipe courtesy of Carla Hall, executive chef of Alchemy by Carla Hall, in Washington, DC, and a season five finalist on Bravo’s Top Chef: New York
The Nest Winter 2011
Photos By: Hector Sanchez