Recipe Spiced French toast with pumpkin caramel : Practical and Delicious

Recipe Spiced French toast with pumpkin caramel : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Spiced French toast with pumpkin caramel. You are currently reading Recipe Spiced French toast with pumpkin caramel : Practical and Delicious. This recipe is the creation of the chef Curtis Stone, Coles Magazine. Recipe Spiced French toast with pumpkin caramel requires 25m, cook 1h and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make Mother's Day extra special with Curtis Stone's custard soaked, pan-fried baguette slices, topped with pumpkin caramel, whipped cream and toasted walnuts.

Ingredients:

12 Ingredients

• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/4 butternut pumpkin, seeded (about 300g)
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/4 tsp canola oil
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 2/3 cups (410ml) thickened cream, divided
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 1/2 cups (330g) caster sugar, divided
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 1/2 cups (375ml) full-cream milk
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  9 Coles Brand Australian Free Range Eggs
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tsp ground cinnamon
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tsp ground ginger
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 tsp ground nutmeg
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1 1/2 Coles Bakery Pane Di Casa Baguettes (about 450g), cut into twelve 2cm-thick slices diagonally
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  80g unsalted butter, divided
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  
  1/2 cup (60g) chopped walnuts, toasted
  
  
  


• 
  
  
  

  
  
  
  

  
  
  
  
  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

• 
  
  
  

  
  
  
  

  Step 1
  
  
  
  
  Place a rack in centre of oven. Preheat oven to 220C (200C fan-forced). Place a heavy baking tray in oven.
  
  
  


• 
  
  
  

  
  
  
  

  Step 2
  
  
  
  
  Place pumpkin, cut-side down, on hot tray. Drizzle with oil to coat. Roast for 40-45 mins or until a knife can easily pierce through softened pumpkin. Set aside to cool slightly. Use a spoon to remove pumpkin flesh and place in a blender. Discard skin. Reduce oven temperature to 90C (70C fan-forced).
  
  
  


• 
  
  
  

  
  
  
  

  Step 3
  
  
  
  
  In a small saucepan, bring 1 cup (250ml) of cream to a simmer. Pour into blender. Rinse and dry saucepan thoroughly. Carefully blend warm cream, pumpkin and 1/4 teaspoon of salt until smooth.
  
  
  


• 
  
  
  

  
  
  
  

  Step 4
  
  
  
  
  In the clean saucepan, stir 1/2 cup (110g) of sugar and 2 tbs of water over medium-high heat, occasionally brushing sides of pan with a wet pastry brush to remove sugar crystals, until sugar dissolves. Bring to the boil, without stirring. Cook, brushing down side of pan and swirling occasionally to ensure caramel cooks evenly, for 6 mins or until caramel is dark golden brown. Remove from heat. Whisk in pumpkin mixture. Cover to keep warm.
  
  
  


• 
  
  
  

  
  
  
  

  Step 5
  
  
  
  
  Whisk milk, remaining 1 cup (220g) of sugar, eggs and spices in a baking dish until smooth. Working in batches, soak bread in milk mixture, turning once, for 4 mins or until mixture is absorbed.
  
  
  


• 
  
  
  

  
  
  
  

  Step 6
  
  
  
  
  Heat 2 large heavy non-stick frying pans over medium heat. Melt 20g of butter in each pan. Place 3 slices soaked bread in each pan. Cook for 2 mins each side or until bread is golden brown and heated through. Place French toast on baking tray in oven to keep warm. Wipe pans. Repeat to cook remaining bread.
  
  
  


• 
  
  
  

  
  
  
  

  Step 7
  
  
  
  
  In a bowl, whip remaining 2/3 cup (160ml) of cream to soft peaks. Divide French toast among 6 plates. Spoon over pumpkin caramel and whipped cream. Serve sprinkled with walnuts.
  
  
  

Did you make this?

0

people made this

Tell us what you think of this recipe!

Rate Now

Here is a photo of Recipe Spiced French toast with pumpkin caramel : Practical and Delicious...



What do you think about Spiced French toast with pumpkin caramel. Let's go to the kitchen and immediately practice the recipe.

The article above is the ingredients and method of presentation Recipe Spiced French toast with pumpkin caramel : Practical and Delicious.

Thank you for reading and practicing Recipe Spiced French toast with pumpkin caramel: Practical and delicious. Don't forget to visit this blog again because there are many other chef recipes worth trying. Do not forget to share on your social networks like WhatsApp, FB and IG.