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Spiced French toast with pumpkin caramel
Spiced French toast with pumpkin caramel
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Elevate Mother's Day with decadent custard-soaked baguette slices, pan-fried and topped with pumpkin caramel, whipped cream, and toasted walnuts.
Ingredients:
  • 1/4 butternut pumpkin, seeded (about 300g)
  • 1.15 gm canola oil
  • 410ml thickened cream
  • 330g caster sugar
  • 375ml milk
  • 9 Free Range Eggs
  • 2.50 gm ground cinnamon
  • 2.50 gm ground ginger
  • 2.50 gm ground nutmeg
  • 1 1/2 Pane Di Casa Baguettes (about 450g), cut into twelve 2cm-thick slices diagonally
  • 80g unsalted butter, divided
  • 60g walnut
Instructions:
  • Preheat your oven to 220C (200C fan-forced) with a heavy baking tray inside on the center rack.
  • Lay the pumpkin cut-side down on a hot tray and generously coat it with oil. Roast in the oven for 40-45 minutes, or until a knife easily pierces through the softened pumpkin. Let it rest briefly to cool. Scoop out the pumpkin flesh with a spoon and transfer it into a blender, discarding the skin. Lower the oven temperature to 90C (70C fan-forced).
  • 1. Place 1 cup (250ml) of cream in a small saucepan and bring it to a simmer. 2. Transfer the warm cream to a blender. 3. Rinse and dry the saucepan completely. 4. Blend the warm cream, pumpkin, and 1/4 teaspoon of salt until smooth.
  • In a clean saucepan over medium-high heat, stir together 1/2 cup (110g) of sugar and 2 tablespoons of water. Use a wet pastry brush to brush down the sides of the pan occasionally to remove sugar crystals until the sugar dissolves. Let it come to a boil without stirring. Cook for 6 minutes or until the caramel turns a dark golden brown, brushing down the sides and swirling occasionally to ensure even cooking. Remove from heat and whisk in the pumpkin mixture. Cover to keep warm.
  • In a baking dish, combine milk, remaining 1 cup (220g) of sugar, eggs, and spices. Whisk until smooth. Soak bread in the milk mixture in batches, turning once, until fully absorbed, about 4 minutes.
  • Heat two large heavy non-stick frying pans over medium heat. Melt 20g of butter in each pan, then place 3 slices of soaked bread in each. Cook for 2 mins on each side until golden brown and heated through. Transfer French toast to a baking tray in the oven to keep warm. Wipe pans clean and repeat with the remaining bread.
  • Whip 2/3 cup (160ml) of cream in a bowl until soft peaks form. Divide French toast among 6 plates, top with pumpkin caramel and whipped cream, and sprinkle with walnuts before serving.

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