French toast sticks with pumpkin

desserts Autumn
Total: 50 min. | Active: 30 min.
vegetarian

This is my absolute favourite time of the year, and I want to offer you sweet and earthy flavours every bite of the way. In this French toast recipe, ordinary slices of bread are soaked in an aromatic mixture of pumpkin, vanilla and cinnamon before being turned into veritable works of art. The pumpkin provides a hearty, autumnal note that is balanced out by the sweetness of the maple syrup. Finished with a dusting of icing sugar, this French toast is an ode to warm and comforting food.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 people

Zopf bread sticks
240 g zopf bread, in 4 slices
1 ¼ dl milk
2  eggs
60 g pumpkin puree
60 g cane sugar
1 tbsp maple syrup
½  vanilla pod, cut lenghtwise, seeds scratched out
1 tsp cinnamon
1 pinch salt
French toast
30 g clarified butter
50 g sugar
1 tsp cinnamon
2 tbsp maple syrup
  icing sugar, to dust

How it's done

Zopf bread sticks

Cut each slice of bread into approx. 3 sticks. Beat the milk, eggs, pumpkin puree, sugar, syrup and spices in a wide dish. Place the bread sticks in the dish, leave to soak for approx. 10 mins. Turn the bread sticks and leave to soak for a further 10 mins.

French toast

Heat a little clarified butter in a non-stick frying pan. Reduce the heat. Fry the bread sticks in batches over a medium heat for approx. 1 min. on all sides until golden. Mix the sugar and cinnamon on a plate, dip the warm bread sticks in the mixture, plate up. Drizzle with maple syrup, dust with icing sugar.

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