Pumpkin Spiced French Toast

_INGREDIENTS:

_{PUMPKIN CUSTARD:}

• 500g roasted pumpkin
•  Oil for cooking 
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ½ tsp allspice
• Butter (for greasing)
• 6 eggs
• 200ml milk
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 500g bread (stale bread works great)

_{INSTRUCTIONS:}

1. Roast the Pumpkin: Cut the pumpkin into chunks (you can leave the skin on), drizzle with oil, and roast at 200°C for 40-50 minutes, or until soft. Remove from the oven, then blend (with skin) until smooth. Add spices and blend again.
2. When the pumpkin is almost finished roasting, prepare your baking dish. Butter a baking dish, and cut the bread into cubes. If you’re using sliced bread, cut each slice into approx. 6 cubes. Set aside.
3. Make the Custard: In a bowl, whisk together the eggs, milk, vanilla, sugar, and pumpkin purée until smooth.
4. Place the bread cubes into the buttered dish and pour the pumpkin custard over the top. Mix with your hands to coat the bread well. Let it soak for 30 minutes.
5. Make the Crumble Topping: Combine the flour and brown sugar in a bowl. Rub in the cold butter until clumps form. Stir in the chopped walnuts.
6. Sprinkle the crumble evenly over the soaked bread.
7. Bake at 175°C for 45-50 minutes until the french toast is slightly puffed and golden.
8. Serve immediately with a drizzle of maple syrup.