Steps

1. Scoop out the seeds from the pumpkin with a spoon and peel it.
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2. Cut the peeled pumpkin into pieces approximately 1cm in size.
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3. Place the cut pumpkin in a heat-resistant container, cover with plastic wrap, and microwave at 600W for 1 minute 30 seconds.
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4. Mash the softened pumpkin with a fork or masher.
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5. Add 2 tsp of sugar to the mashed pumpkin and mix while dissolving.
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6. Gradually add 100ml of milk while mashing the pumpkin to ensure there are no lumps.
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7. Crack 1 egg into the mixed pumpkin and milk mixture and stir to combine. (Key Tip!) Ensure the egg mixture is thoroughly combined and uniform.
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8. Cut 1 slice of thick-sliced bread (4 slices per loaf) into 4 equal pieces and make a slit in the center to allow the mixture to soak in easily.
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9. Spoon the egg mixture into the slits.
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10. Pierce the bread with a fork in several places, then flip and let the egg mixture soak in thoroughly. (Key Tip!) Pay special attention to the crust and edges, as they are less likely to absorb the mixture, and pierce them well with the fork.
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11. Once both sides have been pierced and the egg mixture has permeated the bread, let it sit for 1 minute on each side, for a total of 2 minutes.
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12. Add 10g of butter to a frying pan, melt over low to medium heat, being careful not to burn it, and preheat the pan.
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13. Place the bread, soaked in the egg mixture, into the preheated pan.
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14. Pour any remaining egg mixture from the container over the bread.
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15. Once golden brown on the bottom, flip the bread. (目安: 2 to 2.5 minutes)
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16. After flipping, cover the pan and steam for an additional 2 minutes.
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17. Once the bottom is golden brown, you can stand the bread on its side and cook the edges as well, by leaning it against the edge of the pan, if desired.
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18. Once cooked, transfer to a plate.
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19. Finish by dusting with powdered sugar.
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20. Serve with maple syrup or honey to your liking.
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