It seems that this is the year of discovering new tastes & falling in love with them!
I hated pumpkin all my life whether sweet or savory; I just found it too bland for me. Ever since I started blogging, I noticed the hype that happens in the blog world around pumpkin season. Everybody & I mean everybody is posting pumpkin recipes all over the world! I felt the urge to give it a new try; it doesn’t make sense that all the world loves pumpkin except for me!
I took a sweet pumpkin gratin recipe from my mom’s friend, tweaked it a bit & decided to prepare it. I was sure I was going to hate it … Come on I hated anything with pumpkin for the past 32 years! Then the miracle happened hahaha! Seriously, I hated this delicious buttery amazing pumpkin … why? Actually I have no answer! The same happened with beetroot, goat cheese & a lot of other ingredients in my cooking/discovery path. Things that I once hated are now on my top list of favorites!
So, if you are a pumpkin lover like me, be ready because a lot of pumpkin recipes are coming your way! I have my freezer stuffed with pumpkin puree (because I hate canned pumpkin) & you will find a recipe below for how to make & freeze puree so that you always have it in hand when needed.
French toast is already one of my favorite breakfast but adding pumpkin to the custard along with all those amazing fall spices take my classical recipe to a new level.
PUMPKIN FRENCH TOAST
- 4 toast slices
- 2 tbsp butter
For the Custard:
- 2 eggs
- 1/4 cup milk
- 1/2 cup fresh pumpkin puree (see notes for the recipe) قرع بيوريه
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon or more to taste
- 1/4 tsp ginger جنزبيل
- 1/8 tsp ground cloves قرنفل مطحون
- 1/8 tsp nutmeg (optional) جوزة الطيب
- 1 tbsp brown sugar
- pinch of salt
- honey or maple syrup
- In a large shallow bowl, whisk all the custard ingredients until well combined.
- 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.
- 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.
- Serve immediately with honey or maple syrup.
- 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 caramelized. 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).
- For a quick breakfast: whisk all the custard ingredients at night, place in the refrigerator & in the morning just dip & cook the toast.