Butternut Squash Challah French Toast Casserole + 50 Tasty Butternut Squash Recipes


By Amy Gorin, MS, RDN

Looking for the most delicious oven-baked French toast? This butternut squash challah French toast casserole is insanely yummy–plus it's healthy baked French toast!


Butternut squash in French toast? Yes, please! This healthier oven-baked French toast is made with challah, an egg bread that is wonderfully moist and chewy.


Read on to find out how to make this challah French toast casserole for your own friends and family. It's an overnight French toast, meaning you'll let it sit in the fridge overnight and then pop it into the oven once it's ready to be baked!


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How to Make This Oven-Baked French Toast


If you love French toast, you're not alone. But maybe you want a special version that will really wow your friends and family. This butternut squash French toast is just that.


To make this breakfast recipe, you'll need to grease a baking dish with cooking spray. Then, you'll slice a loaf of challah bread into one-inch pieces and place it in the baking tray in a single layer. If you've never tried challah bread, it's one of the tastiest breads out there. I grew up eating it during the Jewish holidays with my family. It's not exactly like French bread or brioche. Because it has a base of egg, I think it's even tastier!


Then, you'll mix together the eggs, egg whites, butternut squash, milk, vanilla extract, brown sugar, spices, pecans, and raisins. I love cooking with raisins because they add sop up the moisture of the liquid and they're wonderfully chewy! If you'd like, you can substitute the milk for almond milk or coconut milk.


Next, you simply pour the mixture over the bread. You'll leave it covered in the fridge overnight. Then, when you're ready to bake your French toast, simply top it with more pecans, preheat the oven to 350° Fahrenheit, and bake for about 30 minutes!


You'll find that the brown-sugar-cinnamon mixture adds a delicious sweetness to the overnight French toast. And of course, the egg-milk mixture is a must for getting that creaminess. The butternut squash puree adds so many vitamins and minerals to the dish–as well as filling fiber. I like to use a canned butternut squash to make the recipe even easier to whip together.


This recipe is on the healthier side of things because it contains less sugar and saturated fat than many French toast recipes out there.


To me, the overnight French toast casserole is plenty sweet on its own. But if you'd like, you can drizzle it with pure maple syrup.


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More Delicious Butternut Squash Recipes


To me, nothing screams fall more than butternut squash. To help you fill your quota of the seasonal find, here are more delicious recipes to try!

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This blog post was updated in October 2020.


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I’d love to hear from you! Let me know if you make this overnight butternut squash toast!


Comment below, or tag @amydgorin on Instagram and Pinterest and @amygorin on Twitter and Facebook.

Baked Butternut Squash French Toast

Baked Butternut Squash French Toast

Yield: 10 servings
Author: Amy Gorin, MS, RDN
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Making brunch for a crowd? This baked French toast is the perfect dish to impress your guests with!


  • Olive oil spray
  • 1 Challah bread
  • 5 large eggs
  • 4 large egg whites
  • 3 ½ cups pureed butternut squash*
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • ¼ cup packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons cinnamon, divided
  • ¼ teaspoon nutmeg
  • 1 cup pecans, divided
  • 2/3 cup raisins
  • 1/8 cup granulated sugar


  1. Spray a 9-by-13-inch ceramic or glass baking dish with olive oil spray. Slice bread into 1-inch pieces; place in baking dish.
  2. In a medium bowl, beat eggs and egg whites. Mix in pureed squash, milk, vanilla extract, brown sugar, pumpkin pie spice, 1 ½ teaspoons cinnamon, and nutmeg. Crush ½ cup pecans and mix into squash mixture, along with raisins.
  3. Pour mixture over bread pieces, making sure all pieces are covered.
  4. Seal tightly with saran wrap and place in fridge overnight.
  5. When ready to bake, preheat oven to 350° Fahrenheit.
  6. Remove saran wrap; crush remaining pecans, and top evenly over mixture.
  7. In a small bowl, combine granulated sugar with remaining cinnamon. Sprinkle evenly over mixture.
  8. Bake for 30-35 minutes, until batter is firm. Serve with maple syrup, if desired.


You can use canned squash. If you would like to puree your own squash, follow the directions for my Easy Roasted Butternut Squash (skipping the cinnamon and pumpkin pie spice). Set aside to cool, and puree in a food processor or blender until smooth.

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Each serving contains 80 milligrams cholesterol.

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