Pumpkin Caramel French Toasts

Ingredients:

• 4 slices of days old brioche, about 1 inch / 2.5cm thick

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Custard:

• 100ml milk
• 2 eggs

Filling:

• 2 tbsp pumpkin seeds praline, homemade or store bought
• 4 tbsp salted caramel, homemade or store bought

Toppings:

• Salted caramel, bought or homemade
• Pumpkin seeds brittle

Pumpkin seeds brittle:

• 30g pumpkin kernels toasted
• 30g pepitas
• 40g granulated sugar
• 10g butter

Coating:

• 1/3 cup Granulated sugar
• Cinnamon

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1. Prepare the pumpkin brittle: in a saucepan heatthe sugar over high heat. Once you obtain a light caramel, add the butter andstir. Add the pepitas and roasted pumpkin seeds in the caramel. Pour everythingon a silicon mat or a baking sheet lined with parchment paper.
2. Cut 1 inch / 2,5 cm thick slices of brioche
3. In a deep dish, crack eggs and whisk untilfoamy. Add in the milk and mix well.
4. Dip the brioches slices in the custard for1-2min, make sure they are well coated and humid, soaking the custard
5. Heat a large pan and melt ½ tbsp butter on medium high heat
6. Take the brioche slices and transfer them into the pan

1. Cook the French toasts on each side until golden(5-10min)
2. In the meantime, you can prepare the sugarcoating: pour sugar and cinnamon in a plate
3. Prepare the pumpkin caramel: in a small bowl,mix the caramel with the pumpkin praliné. Set aside.
4. Once the French toasts are cooked, roll them into the cinnamon sugar and set them aside in a plate.
5. Stuff the French toasts: fill a pastry bag with the pistachio caramel. With a knife, cut a hole in each slice cutting in the bottom through the thickness of the slices. Fill each slice with pumpkin caramel.
6. Plate the French toasts, drizzle caramel over and sprinkle with brittle pieces. You can serve with whipped cream to balance the sweetness of the French toasts
7. Enjoy!

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