Thick slices of bread dredged in a phenomenal pumpkin pie spice, cinnamon, and vanilla egg and milk mixture and cooked until golden brown.
This pumpkin version is a favorite fall breakfast during the cooler weather and around pumpkin season when the pumpkin flavor is everything.
– french bread – canola oil – butter – eggs – whole milk – pumpkin puree – brown sugar
Beat butter until it is creamy (be sure it is room temperature). Add the powdered sugar, pumpkin spice and beat again. Set aside.
In a bowl, whisk together the ingredients for the egg/milk mixture. Transfer to a baking dish (it is easier to dredge in a deep dish).
Quickly dredge the bread slices into the egg mixture, be sure to cover both sides. Add bread to a platter and continue with the remaining slices.
Add the butter and oil to a large skillet over medium heat. Melt butter then add the bread slices. Saute 2-3 minutes, flip and cook until bread is golden and crispy.
Serve the French Toast with the butter topping and ENJOY!