I’ve been thinking about if I want recipes to be apart of MisstoMadame or not for a while now.. after taking sometime to imagine myself cooking a bunch of things, taking pictures, writing out instructions, making it look pretty… and so I on.. I thought NO WAY! Until I came up with, in my opinion another perfect way to share my love of food and cooking at home… FRENCH INSPIRED RECIPES! Starting this month, I’m going to be sharing a french inspired recipe once a month and I’m so excited to start challenging myself to come up with new things each month to share.
Considering fall is here and I need all things pumpkin in my life right now…. Pumpkin Spice FRENCH toast it is!
A little history: Originated in England, the details about the origin of French Toast are not exactly clear. The french version of french toast is called Pain Perdu, which means lost bread. In France, french toast is usually made from stale bread in order to make use of bread that would have been thrown away.
If you are looking for a healthy recipe stop reading now!!!! 🙂
What you need:
Pumpkin Spice FRENCH Toast:
- 1 cup Pumpkin Puree (or canned pumpkin)
- 1 loaf of Bread (I used a loaf of fresh sliced brioche from the Boulangerie)
- 6 Eggs
- 2 1/2 cups of Milk (I used almond milk)
- 3/4 cups of granulated sugar
- 1/2 tablespoons of vanilla extract
- 1 teaspoon of Cinnamon (you can use more or less depending on what you like)
- 1 teaspoon Nutmeg (same here, more or less depending.. I love nutmeg so I put a little extra)
- 1/2 cup of all- purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cold butter, but into small pieces
I also added whipped cream and maple syrup on top! Personal choice, but I recommend it!
So, I talk about this a lot so you might or might not know this by now but canned pumpkin does not exist in France. With that said, I had to buy a real pumpkin and make my own puree which is actually surprisingly pretty easy… If you are lucky enough to have canned pumpkin in your country and would rather use that.. go for it! and skip this step, I’m jealous.
Before you get started preheat the oven to 350F.
Cut the pumpkin in half and wrap both sides in aluminum foil. You basically cook it the same way you would a potato/sweet potato. I let mine cook for about 45 minutes, just until the inside of the pumpkin is super soft.
Once your pumpkin is cooked spoon the pumpkin out of the peel into a bowl. You want the pumpkin to be like a puree. If it’s not soft enough you can always put it into the blender to soften it up more. Mine was soft enough that I just spooned it out, put it in a bowl and stirred it a little bit.
In large bowl mix together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon and nutmeg.
I put this mixture in the refrigerator while I finished the rest of the steps.
Cut or break the bread apart into little squares or pieces it does not need to be perfect at all. After you have buttered your baking pan, pack the pan tight with the pieces of bread.
You can set the bread to the side while you finish the last step!
I’ve never made crumble before, I kind of improvised and never knew it could be so easy! Put your cinnamon, nutmeg, flour, brown sugar, salt and pieces of cold butter into a bowl. Use your hands to mix it all together creating little chunks using the butter. It is a little messy but when you are done it should look something like this..
Putting it all together:
Making sure your oven is preheated on 350. (I left my oven on after taking the pumpkin out of the oven. It really didn’t take long to do the rest.)
Grab your pumpkin puree mix out of the refrigerator and get ready to pour the mixture on top of the bread making sure you cover every piece!
Once your bread is covered with the puree it is time to add your crumble on top.
I put mine in the oven for 40 minutes and waited until the top was browned and crispy. Every oven is different so I’d say start with 30 minutes in the oven and check on it. You just want to wait until you can see most of the pumpkin puree has been absorbed and the top is browned and crispy!
To serve I cut the french toast in squares right away while it was still nice and warm and topped it with maple syrup and whipped cream!
This recipe was honestly SO easy… as much as I love cooking I’m not really a fan of slaving in the kitchen. I love simple but delicious recipes and this is just that.
I actually served this as a dessert but it could definitely go good for breakfast as well or a midnight snack. Whatever makes you happy!
Well, there it is! My very first French Inspired recipe.
I am so excited to continue sharing!
Thanks for reading! ❤