A Full Service Lawn, Landscape and
Lawn Sprinkler Company
Since 1973


If you did not return your Service Renewal form for this season, call our office as soon as possible!

All other clients: We have mailed out all of our preparation instructions. If you have not received your postcard please call the office to confirm you are on the schedule.

IMPORTANT!: We should have all systems winterized by the end of November. Please be aware that overnight freezing temperatures are nothing to be concerned about if your system as not been winterized at that point. It would take a long period of below freezing temperatures to damage your system.

Our scheduling takes place by town and location. You will receive a notification prior to service. If your water is not turned off upon our arrival, a surcharge will be applied for a return visit. Thank you for your cooperation.
Now Hiring!
G&H Landscaping is hiring for fall and winter positions. Experience is preferred. Immediate positions available for qualified candidates.
Call 413-532-4888 for an application or visit us at 58 Commercial Street, Holyoke MA.
  • 5 4 oz French, demi baguettes (or larger ones, cut to fit in a 9x13 pan)
  • 8 oz mascarpone or cream cheese, room temperature
  • 2 tsp. vanilla, divided
  • 1 tsp. almond extract
  • 2 cups powdered sugar
  • 1 Tbsp. lemon zest
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 6 eggs
  • 2 cups milk
  • ¾ cup granulated sugar, divided
  • 1 ½ tsp. ground cinnamon, divided
  • Maple syrup, for serving
  • Prepare a 9x13 baking dish with cooking spray.
  • Cut each baguette into 1-inch slices, cutting to, but not through, bottom of loaf. If using a longer baguette, cut to fit in a 9x13 pan.
  • Prepare the filling by beating the mascarpone cheese, 1 tsp. vanilla and almond extract until smooth. Beat in the powdered sugar and lemon zest; fold in the berries.
  • Spoon the filling between the baguette slices; arrange the baguettes side by side in a 9x13 pan.
  • In a large bowl, whisk together the eggs, milk, 1/2 cup sugar, 1/2 tsp. cinnamon, and 1 tsp. vanilla extract. Pour over the bread; cover and chill overnight (up to 2 days).
  • Preheat oven to 350 degrees.
  • Remove French toast from refrigerator while oven heats. With remaining 1/4 cup sugar and 1 tsp. cinnamon, mix together; sprinkle over the French toast.
  • Bake, uncovered, 30-40 minutes, or until puffed and golden and a knife inserted in the center comes out clean. Cover with foil and bake another 5-10 minutes if needed (and eggs are set).
  • Remove; cool. Serve with your favorite maple syrup!
Our management team, at your service:
PHONE: 413-532-4888