French Toast with Pumpkin

frenchtoastpumpkin Sweet, perfectly spiced and topped with a swirl of homemade whipped pumpkin butter - this Pumpkin French Toast is the perfect fall breakfast recipe.

Pumpkin French Toast:
4 eggs
2/3 cup milk
½ cup pumpkin purée
1½ tsp. pure vanilla extract
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
12 slices Texas toast, French bread, challah or croissant halves

Whipped Pumpkin Butter:
½ cup (1 stick) butter, room temperature
1/3 cup pumpkin purée
3 Tbsp. pure maple syrup or pure honey
1 tsp. pure vanilla extract
½ tsp. cinnamon
½ tsp. pumpkin pie spice

Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.

In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.

Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).

Make the Pumpkin Butter:
In a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin purée, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

Makes 12 servings.

Cook's Notes:

I've made the whipped pumpkin butter with both honey and maple syrup. I prefer maple syrup when using it on pancakes, waffles and french toast, and honey when using it on rolls. Feel free to use whichever you prefer.
If you like your french toast on the sweeter side, add 1 Tbsp. of brown sugar to the mixture.