Pumpkin Pie French Toast

pumpkin toast thrive magazine

Pumpkin Pie French Toast from tailoredtaste.co.uk

2 eggs
¼ cup of milk
¼ cup pumpkin puree
¼ tsp Vanilla
½ tsp Cinnamon
½ tsp Pumpkin Pie Spice (2tsp ground cinnamon,1tsp ground ginger, ½ tsp ground cloves, ½ tsp ground nutmeg)
2 tbsp. brown sugar
8 slices of brioche bread
2 tbsp. butter

How to make it:
Put all the Ingredients in a mixing bowl except the brioche and butter, and use a hand blender to blend the mix together. If you don’t have tinned pumpkin puree roast off a little pumpkin. Use a cutter to cut the brioche into rounds. Melt a little butter in a pan on medium heat. Soak the brioche evenly into the egg mix on both sides and grill them in a pan until they are a nice golden brown. This takes about 3 minutes. Serve stacked with some maple syrup, pumpkin butter and a dollop of whipped cream.

Pumpkin Butter:
2 cups of pumpkin puree
¼ cup dark brown sugar
¼ cup of maple syrup
¼ tsp cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1/8 all spice
¾ cup water
Pinch of Maldon salt
2tbsp. butter

How to make it:
Put all the ingredients into a saucepan. Bring the mix up to a boil. Use a hand blender to puree the mix well. Cook further for another 15 minutes, stirring often. Be careful that it doesn’t stick to the pan as it can burn. It should be a lovely shiny consistency. It keeps well in the fridge for about two weeks.

Uses: Pumpkin butter is great on toast, pancakes or stirred into plain yogurt. Try it with granola and smoothies.

Recipe from Halima at tailoredtaste.co.uk / instagram.com/tailored_taste16/