When my sisters and I were little girls, my mother had employed a help named Maggie to assist her with the house hold chores and help her keep an eye on her hyper active girls. I always remember how we sometimes used to stress Maggie when we would mess the house LOL, but she still enjoyed having us around more so during the holidays. I remember the first time I tasted pumpkin chapati. She was the one who made them for us under the guidance of my mum. Like many kids, we never liked eating pumpkin. Together with my mum they tried various ways of sneaking this into our food and they finally succeeded when we liked pumpkin chapati they made for us.
There are so many ways of having your pumpkin. I asked you guys on Instagram how you liked having your pumpkin and it was evident how there are so many ways to creatively have your pumpkin. Today, I give you one of my now favorite breakfast meals: Pumpkin and Cardamom french toast.
Pumpkin and Cardamom French Toast Ingredients:
Take your pumpkin, peel it and slice it up. Put it to boil. Once it is tender, put it in a blender and blitz this until it is totally smooth and creamy. I made a moderately huge batch so I saved some for future use. Those used glass jars always come in handy :))
In a container, crack your egg, add your pumpkin puree and all the other ingredients. Whist everything until well combined.
Heat a non-stick pan over medium heat. Put some butter or margerine on its surface.Dip both sides of each piece of bread in the batter and then place in the pan. I usually flash dip my bread sone I prefer not to have the french toast soak in too much of the egg mixture since I personally find this soggy. However if you like your french toast a lot richer, allow your bread to soak in as much egg mixture as you like.
Cook on each side until golden brown. This may take about 2 minutes on each side.
Once you are done, remove from the heat and serve with some cream, syrup or some toasted seeds.
I think the quality that stood out for me while making these french toast was how amazingly silky and golden they were. This was definitely as a result of using the pumpkin.
They were also beautifully layered in flavor and the cardamom and cinnamon really came through so so well and complimented the flavor of the pumpkin (and each other) to a tee. This is perfect for a slow morning or brunch. It is also so perfect for sneaking in something that is not too tasty on its own by transforming it into a master piece.
If you ever hear someone saying that pumpkin is disgusting, just hold their hand, seat them down and direct them to this blog. This pumpkin and cardamom french toast, especially, will be their point of no return.
Ready for a party on your taste buds? Try this!
Download the recipe here:
I bought pumpkin just so that I can try this hehe
LOL… the recipes have to be attempted hehe
Bread and pumpkin that’s why I keep coming back to your blog for the new ideas. Keep up
There is always a new way to incorporate the unlikely into one dish. Hope you try this out too miss :))
its amazing how you think outside the box on a very simple recipe, and this, its a MUST TRY!!! I am also a food enthusiast and i try out the simple ones with readily available ingredients. Thank you
This is a Must try for sure! Thank you for the compliment Kelvin. Cooking is best with simple ingredients and even better with ingredients we can find :))
WhicjWhich pumpkin is better?? the small yellow ones on the outside or the greenish round ones??
Hey Lulu. I used the green one because that is the one I had at hand. You can use butternut as well since they are in the same family.