French Toast Gratin with Pumpkin

Technical stages for French Toast Gratin with Pumpkin :

• Day before: Soak the dried apricots in 10 cl hot water along with the split vanilla bean and the cinammon stick.
• Next day: Peel the pumpkin and remove the seeds.
• Cut the flesh into pieces.
• Place the pieces of pumpkin in a saucepan with the soaking water of the apricots.
• Leave to cook for about 20 minutes until water is completely evaporated.
• Chop the apricots in a small dice.
• Add them to the pumpkin, along with the zests of the half lemon and orange.
• Add 80 g of sugar and continue to cook for about 30 minutes.
• In a saucepan, heat the liquid cream and the milk with a split vanilla bean.
• Meanwhile, the eggs and sugar.
• As soon as the cream and milk begins to boil, pour this on the creamed egg yolks and sugar.
• Mix thoroughly using a whisk.
• the bread and cut each slice into triangles.
• Line them in a buttered gratiné dish overlapping each other.
• Pour the still warm preparation on the bread.
• Bake about 30 minutes in preheated oven at 180°C.
• Serve in the gratiné dish along with pumpkin compote.
• Infos: We can replace the crustless bread with day old viennoiseries. It will be even better !