Pumpkin Pie French Toast

Instructions:

1. Make the custard:
   • In a large mixing bowl, whisk together eggs, milk, pumpkin purée, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
2. Dip the bread:
   • Heat a skillet or griddle over medium heat and melt butter.
   • Dip each bread slice into the pumpkin mixture, coating well but not soaking too long.
3. Cook the toast:
   • Place dipped slices on the hot skillet. Cook 2–3 minutes per side until golden brown and slightly crisp on the edges.
4. Serve:
   • Stack warm French toast, drizzle with maple syrup, add whipped cream, sprinkle with cinnamon or pecans.

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✨ Tips:

• For extra decadence, spread cream cheese between two slices to make a stuffed version.
• Stale bread works best (soaks up the custard without getting mushy).
• Keeps in the fridge for 2–3 days, or freeze and reheat in a toaster oven.

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Would you like me to also give you a pumpkin pie French toast casserole version (baked, make-ahead, and perfect for serving a crowd)?