Breakfast # 15 Min.

PUMPKIN FRENCH TOAST

4 toast slices

2 tbsp butter

For the Custard: 2 eggs

1/4 cup milk

1/2 cup fresh pumpkin puree

1/2 tsp vanilla extract

3/4 tsp cinnamon or more to taste

1/4 tsp ginger

1/8 tsp ground cloves (optional)

1/8 tsp nutmeg (optional)

1 tbsp brown sugar

pinch of salt

For Serving: honey or maple syrup

Serves

4 people

Prep Time

5 Min.

Cook Time

15 Min.

1

To make fresh pumpkin puree: Cut peeled pumpkin into medium size cubes. Preheat oven to 180 C. Arrange cubes in a single layer on a baking tray. Roast for about 45 minutes to 1 hour until the pumpkin is soft & the edges are caramelised. Take the tray out every 15 minutes & toss the pumpkin to avoid burning from one side. Process the pumpkin in a food processor until pureed with no lumps. Store in the fridge for 1 week or freeze for up to 3 months. In case you want to use canned pumpkin puree instead of fresh, add more milk to the original recipe (about 2 – 3 tbsp).
2

In a large shallow bowl, whisk all the custard ingredients until well combined.
3

Dip the toast slices in the custard for 20 seconds to 1 minute per side depending on how fresh/stale & thin/thick the toast is. You need the toast to absorb some of the custard but still hold shape; not become soggy & fall apart.
4

In a large pan, heat the butter over medium heat until it melts & starts to foam. Cook the toast slices for 2-3 minutes per side until nicely browned.
5

Serve immediately with honey or maple syrup.