How did it get to November so quickly? We have been completely embraced by Autumn weather in the last couple of weeks and you can feel the chill in the air. We even had fog in the last couple of days, which we don’t get often and appropriately apt for Halloween. I have enjoyed layering up and wearing comforting scarves again.

My weekends have recently been cut short. My Saturdays are now occupied with house hunting, as we search for a place we can buy and call our own. It’s been testing times, both mentally and physically. Being nearly 5 months pregnant, it’s been physically demanding, as I traipse around South-East London viewing properties in the hope of finding one remotely suitable to buy.

With pumpkins a plenty, I’ve been thinking of different ways to cook with them. research led me to this recipe that combines pumpkins with a spiced French toast. A perfect and easy breakfast or brunch for your lazy Sunday mornings in bed. The kind that I look forward to every week.







Makes 6-8 slices

INGREDIENTS

3 large eggs
1/2 cup pumpkin puree
1/4 cup whole milk or double cream
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp all spice
2 tbsp agave nectar
1 tsp vanilla extract
Pinch salt
Sliced brioche bread, preferably 1 day old


METHOD

Whisk together the eggs and milk. Then add the pumpkin puree, agave nectar, vanilla extract and all spices and whisk until combined. Poor the mixture into a shallow dish and dip the sliced brioche bread for a couple of minutes until absorbed on both sides of the bread.

Heat some butter on a pan over medium heat and cook the bread on each side for a couple of minutes or until golden brown. Serve with maple syrup or honey, fruit and mascarpone.


NOTES

You can buy pumpkin puree in a can. Or make your own by boiling chopped pumpkin until cooked and blitz in a food processor until smooth.