1 whole butternut or a few slices of pumpkin
50g honey
Large pinch of Maldon salt
Little dusting of cinnamon
Oven at 180c
MAKES 500G (4-5 PORTIONS)
500g defrosted and drained blueberries
80g coconut or brown sugar
1 fresh vanilla pods, split and scraped
20ml lemon juice
Peel of 1 lemon
1 stick cinnamon
30ml vanilla essence
12g cornflour, mixed with a little water to thicken
3 large eggs
50g sugar
2g fine salt
150g of the pumpkin puree from above (blended till smooth)
2g ground cinnamon
1g ground nutmeg
1g ground ginger
300ml whole milk
100ml double cream
12g vanilla essence
1.5g Almond essence
Brioche cut into 1.5 inch thick slices
Cut the butternut in half or he pumpkin into large chunks leaving the skin on, drizzle over the honey, Maldon salt and cinnamon, then bake at 180c on a tray for approx. 50-60 minutes until tender to touch. Remove from the oven and leave to cool for 10 minutes before scooping out the flesh and placing into a pan on a medium heat. Cook out for approx. 10 minutes until you have a thick puree, stirring regularly, otherwise it will catch & burn. Finally blend lightly with a hand blender.
Place the berries into a pan with the cinnamon stick, caster sugar, vanilla pod, water, lemon juice and cover with a lid to cook on a low heat for 10-15 minutes until the berries become slightly soft and the juices start to seep out. Add the corn flour and cook out for 1 minute, then remove from the heat to cool before using.
Finally, take half of the compote and mix with some thick yogurt.
Preheat the oven to 180c.
Whisk all the above together and then pass through a fine sieve. Soak the brioche in the mixture for 4 minutes. Carefully turn over after two minutes and leave until the bread is completely soaked through. Heat the pan, add some butter to the pan, then the brioche and colour slowly on one side until nicely caramelized. Place in the oven at 180c oven for about 10 minutes, flipping the brioche a couple of times during cooking. Remove from the oven when the brioche has souffléd slightly.
My daughter Josephine ADORES French toast or any freshly baked bread in fact.
As soon as it comes out of the oven, she loves to just stand and smell the bread until it is ready to eat!
Take a slice of the French toast and generously layer over the pumpkin or butternut puree, a dollop of berry yogurt, finished with a spoonful of berry compote.
1 whole butternut or a few slices of pumpkin
50g honey
Large pinch of Maldon salt
Little dusting of cinnamon
Oven at 180c
MAKES 500G (4-5 PORTIONS)
500g defrosted and drained blueberries
80g coconut or brown sugar
1 fresh vanilla pods, split and scraped
20ml lemon juice
Peel of 1 lemon
1 stick cinnamon
30ml vanilla essence
12g cornflour, mixed with a little water to thicken
3 large eggs
50g sugar
2g fine salt
150g of the pumpkin puree from above (blended till smooth)
2g ground cinnamon
1g ground nutmeg
1g ground ginger
300ml whole milk
100ml double cream
12g vanilla essence
1.5g Almond essence
Brioche cut into 1.5 inch thick slices
Cut the butternut in half or he pumpkin into large chunks leaving the skin on, drizzle over the honey, Maldon salt and cinnamon, then bake at 180c on a tray for approx. 50-60 minutes until tender to touch. Remove from the oven and leave to cool for 10 minutes before scooping out the flesh and placing into a pan on a medium heat. Cook out for approx. 10 minutes until you have a thick puree, stirring regularly, otherwise it will catch & burn. Finally blend lightly with a hand blender.
Place the berries into a pan with the cinnamon stick, caster sugar, vanilla pod, water, lemon juice and cover with a lid to cook on a low heat for 10-15 minutes until the berries become slightly soft and the juices start to seep out. Add the corn flour and cook out for 1 minute, then remove from the heat to cool before using.
Finally, take half of the compote and mix with some thick yogurt.
Preheat the oven to 180c.
Whisk all the above together and then pass through a fine sieve. Soak the brioche in the mixture for 4 minutes. Carefully turn over after two minutes and leave until the bread is completely soaked through. Heat the pan, add some butter to the pan, then the brioche and colour slowly on one side until nicely caramelized. Place in the oven at 180c oven for about 10 minutes, flipping the brioche a couple of times during cooking. Remove from the oven when the brioche has souffléd slightly.
My daughter Josephine ADORES French toast or any freshly baked bread in fact.
As soon as it comes out of the oven, she loves to just stand and smell the bread until it is ready to eat!
Take a slice of the French toast and generously layer over the pumpkin or butternut puree, a dollop of berry yogurt, finished with a spoonful of berry compote.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.