Prepare all ingredients:

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, cremer 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.

Trim 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.