‘BAKED’ PUMPKIN FRENCH TOAST

‘BAKED’ PUMPKIN FRENCH TOAST

When we’re not in a hurry and want a more substantial start to our day,
I put in a bit more effort to breakfast than a quick bowl of cereal and yogurt.
This was one of those days and wow, it was worth the little extra effort.
Not only did we enjoy the results (warm custard-y pumpkin toast mixture)
but it warmed up the cabin and imparted a wonderful spicy fragrance thoughout.
I halved the original recipe to fit nicely into my Omnia oven
thinking it would be perfect for leftovers
but we enoyed it so much that there wasn’t enough
so I made a second batch for tomorrow.
The following amount will fit nicely into an 8″ x 8″ conventional oven pan
or if you are doubling the recipe, a 9″ x 13″ pan.
‘BAKED’ PUMPKIN FRENCH TOAST
(Omnia Stove Top Oven version)
for base...
3 eggs
1/2 cup pumpkin purée
1-1/4 cups milk (I used coconut milk)
1/3 cup sugar
butter to grease pan
1 tsp pumpkin pie spice (my own blend)
1 small baguette, cut into 1″ pieces (about 4 cups)
(I used a small ciabatta)
for topping…
1/4 cup brown sugar
1/4 cup flour
1/4 cup butter (chilled) cut into small pieces
Generously grease Omnia pan with butter.
Distribute bread evenly in bottom of pan…
Whisk together eggs, pumpkin, milk, sugar and spice
and pour over the bread…
Cover and set aside in refrigerator overnight.
For topping, combine ingredients and work with fingers
until lumps are the size of peas.
(in your kitchen or boat galley, your fingers are your best tools..
cooking is a sensual experience, dig in and feel your creations)
Sprinkle evenly over top of pumpkin mixture when time to cook.
Heat Omnia base plate on burner on high for 4 minutes.
Cover Omnia baking pan and set on top of base plate.
Reduce heat to medium low and cook for 20-30 minutes.
Test by plunging a knife through – if it comes out clean you’re done.
Conventional oven 250 ° for about the same amount of time.
Serve with a little mape syrup if you wish…
…second day, second batch with a rasher of bacon.

 

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