Here in Italy, the temperature is still feeling very summery for me, but the leaves have started falling (yes!). I’m not even going to try and hide my excitement for autumn, but I do like that it is still pretty warm here.
Why do I like autumn? Well, the fruit and veggies change. I’m a big fan of autumn fruits and veggies.
As a very lucky coincidence, pumpkin is pretty cheap here. So I almost always have some lying around, waiting to be covered in cinnamon and ginger and roasted in the oven. And as an even happier coincidence, my bread was a bit stale this morning. I had been craving French toast for a couple of days now, so there really was no doubt about what I was going to experiment with this morning.
Now, this is no quick recipe. Not at all. Mostly due to the fact that I am by no means a pan princess. Baking things in a pan, they are sure to be burned. And burned food doesn’t taste very yummy nor is it pleasant to wash out burned pans (take it from an experienced girl).
Since it’s made in the oven, it’s not your typical French toast either, but it is very delicious and I highly highly suggest you try it out for your next weekend brunch.
oven baked pumpkin French toast
- 150 grams of pumpkin – peeled and cut into slices
- 1 +1 teaspoon of cinnamon
- 1/2 + 1/2 teaspoon of ginger powder
- nutmeg to taste
- 200 ml of plant milk (like almond milk)
- 2 tl flax or chia seed
- 1 teaspoon of coconut sugar or maple syrup
- 4 slices of wholewheat bread*
- your favourite toppings (for example: plant yoghurt, peaches, goji berries, …)
- Preaheat the oven for 200°C.
- Spread the pumpkin over a lined baking sheet and sprinkle on 1 teaspoon of cinnamon, 1/2 teaspoon of ginger powder and some nutmeg to taste.
- Put the pumpkin in the oven and bake for 35 min or until soft.
- Once the pumpkin is baked, take it out of the oven and let cool for a few minutes.
- Add to a blender the baked pumpkin, the milk, the flax or chia seeds, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger powder, the coconut sugar and blend until smooth.
- Pour the mixture into a deep dish and let it thicken for 10 to 15 minutes.
- While waiting for the mixture to thicken, preheat the oven for 200°C.
- Dip the slices of bread in the mixture. Make sure the bread is soaked and entirely covered with the mixture, but do shake the slices to get off the excess pumpkin mixture.
- Put the pumpkin covered bread slices on a lined baking sheet.
- Bake in the oven for 25 minutes, flipping them half way through.
- Take out of the oven and top with your favourite autumn fruit and some yogurt.
*I cut mine into halves, but you can use the entire slices or cut it into whatever shape you like (like heart shapes if you’re really romantic, or stars, …)