Pumpkin French Toast

Youuuu get pumpkin french toast, and youuuuu get pumpkin french toast!

Let’s just make this short and sweet, so that you can get onto the most delicious french toast of your life. It’s custardy, vanilla-y, pumpkin-y… Sweet, but not too sweet, filling, satisfying and downright delicious. All you need to do is mix up the custard, dunk your bread in, and fry it up until the outside is crisp and the inside is nice and fluffy. It’s pumpkin season, and this is the best way to celebrate! Serve it up with a cup of coffee and enjoy a nice slow morning with the people you love.

PUMPKIN FRENCH TOAST
INGREDIENTS:
- 8 slices thick cut bread (challah or fluffy white bread)
- 1/2 cup milk
- 1/2 cup heavy cream or substitute milk and heavy cream for one cup of half and half
- 3 eggs
- 1/2 cup pumpkin pureé
- 1 t pumpkin pie spice (or 1/2 t ground cinnamon, 1/4 t nutmeg and 1/4 t ground ginger)
- pinch of salt
- 1 t vanilla extract
- butter for greasing pan

DIRECTIONS:
1.) The first step here is crucial. You need good bread (do I sound like Ina Garten here?!). As much as I love offering substitutes, you just really can’t use thin, wheat sandwich bread here. Challah is the best, but if you can’t get your hands on it, grab some thick sliced white bread. You’ll need 8 slices.
2.) Mix milk and heavy cream, 3 eggs, 1/2 cup pumpkin pureé, spices, salt, vanilla extract in a large mixing bowl.
3.) Use either a griddle or large pan, and heat a tablespoon of butter over medium high heat.
4.) Dunk both sides of your bread in cream mixture, and scrape off any excess custard. Add bread to pan and cook until first side is crisp and a crust has formed. Flip and ensure the second side is nice and crispy as well. Add additional butter to the pan and repeat the process.
5.) Top with your favorite syrup and powdered sugar and dive in!