Pumpkin French Toast

20251013 #breakfastdiary 1531, 17°C/drizzle, 20min/exercise(M) So every "first time making this breakfast" comes with its own set of struggles. Some days both the taste and the plating come out just right, other days it's too bland and needs another layer of grated Parmigiano Reggiano to fix the seasoning, and some days the bomb-style steamed egg just doesn't explode the way it's supposed to, leaving me staring in despair at a deflated steamed egg. Some days the texture of chickpea hummus - soaked overnight and blended - doesn't come out right, and I blame the blender, thinking "right, I really should've bought the one Starbucks uses." Other days the soufflé pancake, which has never once worked out, gets blamed on this pan that just can't distribute heat evenly, and I find myself browsing for a pan with supposedly better heat conduction. Like that line from Between Calm and Passion (2001) - not quite sure "when, and how much, to open my heart" - every "first time making this breakfast" is hard precisely because I still don't really know when, and by how much, to adjust the heat, the doneness of the ingredients, and the seasoning. (Na-Jo-Sik, Lonely or Sad, I Will Always Eat) I thought about making pumpkin purée from scratch, then bought the store-bought kind and mixed it into milk - but it separates. Disaster. Soaked rye bread in it and pan-fried it, and as expected, it still separates. Not the store-bought purée's fault. I probably should have blended it finer and removed enough moisture. Learned something new today. Anyway, about 462kcal Pumpkin French Toast

Inspired by @thedreamyvegan