Pumpkin French Toast

20251013 #breakfastdiary day 1531, 17°C/drizzle, 20min/exercise (M) So 'the first time making a breakfast' always comes with difficulty. Some days the taste and plating of the breakfast turn out exactly as I hoped, while other days it's bland and I have to grate in extra parmigiano reggiano to fix the seasoning, or the 'bomb' steamed egg doesn't explode the way I imagined, leaving me despairing in front of a deflated steamed egg. There are days the texture of chickpea hummus — chickpeas soaked overnight and blended — doesn't sit right with me, and I end up blaming the blender, thinking 'right, I should've bought that blender Starbucks supposedly uses.' Or the soufflé pancake, which I've never once nailed, gets blamed on this pan's uneven heat distribution, and I find myself browsing shopping sites for a pan with better heat conduction. Like the line from Between Calmness and Passion (2001) — not knowing 'when, and how much, to open your heart' — 'the first time making a breakfast' is always difficult, because I still don't quite know when and by how much to adjust the heat, the doneness of ingredients, and the seasoning. (Najoshik, 'Lonely or Sad, I Still Have to Eat' from Everyday Breakfast) I thought about making pumpkin purée, then bought a store-bought one instead and mixed it into milk — but it separates. Failed. I soaked rye bread in it and pan-fried it, and as expected, it separates too. Not the store-bought product's fault — I probably should've blended it finer and removed enough moisture. Learned something new today. Anyway, 462kcal pumpkin French toast

3 slices rye bread, 200ml milk, 100g pumpkin purée, 1T maple syrup, a little cinnamon and vanilla extract, a little starch

1. Mix 200ml milk, 100g pumpkin purée, 1T maple syrup, a little cinnamon and vanilla extract, and a little starch thoroughly. 2. Slice the rye bread 1cm thick and soak it well in the mixture from step 1. 3. Heat coconut oil in a pan and cook both sides until moist and golden. 4. Plate and top with cinnamon and ricotta cheese before eating.

Inspired by @thedreamyvegan