Pumpkin french toast casserole


Preparation time: 10 minutes plus the marinating time

Time of cooking: 45 minutes

Total time : 55 minutes




  • 10 verdurous apples
  •  1 kg of pumpkin
  • 500 g curd
  • 5 tablespoons semolina
  •  2 eggs
  • 6 tablespoons sugar
  •  3 tablespoons crushed white crackers
  •  1/2 lemon
  •  1 sachet vanillin
  •  Pinch of cinnamon
  •  Margarine (or vegetable oil)
  •  Powdered sugar (I like it, so I use a lot).

  1. Pumpkin flesh cut into small cubes, boil in a small quantity of water.
  2. The mass to cool, grind in a blender (to puree).
  3. Add half of the sugar and semolina in pumpkin puree, stir and leave for half an hour (for the swelling).
  4. Peel apples, cut into slices.
  5. Pour the apple slices with lemon juice and saute until soft.
  6. Grease a baking form with oil, sprinkle with breadcrumbs.
  7. Add one whisked egg to the pumpkin puree + sugar and crackers, knead well.
  8. Spread the pumpkin puree evenly on the bottom of the form, sprinkle the top with cinnamon.
  9. Put the applesauce.
  10. Add curd and vanilla, sugar (remaining)+ egg yolk. In the end, carefully add whipped egg white.
  11. Put the curd mixture on the top of applesauce and sprinkle with sugar powder.
  12. Place the casserole in the oven (180-200 C) and bake for 25-30 minutes.



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