Pumpkin Pie French Toast

If you still haven't made my great sandwich bread yet, here's four reasons to roll up your sleeves and hand knead your own bread dough: pumpkin pie french toast.

The secret to great french toast is to use the highest quality bread that you can find. The batter you use matters too, but serves only to accent the underlying quality of the bread. If you can, bake your own bread the day before and use it for this recipe.

Breakfast

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves 4 to 6

Stale Bread (Overnight - Optional)
6 slices sandwich bread
If you know in advance that you want to make french toast, then spread out six slices of bread on a plate and leave it out overnight. The bread will start to go stale and will better absorb the batter the next morning. You can easily skip this step.
French Toast
Heat a 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes.
2 eggs
Meanwhile, beat eggs lightly in a shallow pan or pie plate.
¼ cup milk
¼ cup pumpkin puree
Add milk and pumpkin and whisk until combined and smooth.
2 tablespoons brown sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
Add sugar, vanilla, and spices to bowl. Whisk until combined.
6 slices day-old sandwich bread
Take one slice of bread and dip it into the wet mixture. Let it soak for at least 15 seconds and flip it over until other side is soaked, about 15 more seconds.
1 tablespoon of butter for each slice, 6 slices total
Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 2 minutes each side.
maple syrup
Serve with maple syrup or butter.