Oh my. That’s all I really need to say.
1/4 cup butter room temperature (1/2 stick)
2 tablespoons canned pumpkin
2 tablespoons maple syrup
Dash of vanilla
Pinch of cinnamon
Pumpkin French Toast
2 tablespoons half & half (or milk)
1/4 cup canned pumpkin
1 tablespoon maple syrup
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 slices bread
Butter for cooking
- Heat a cast iron skillet over medium low heat.
- Mix or whip all the pumpkin butter ingredients.
- Scramble the eggs with the half and half, pumpkin, vanilla, cinnamon and salt. Dip in your bread in on both sides and add to the heated skillet. Cook until the middle is mostly cooked, then flip for a few more minutes.
- Top your yummy, pumpkiny french toast with lots of yummy buttery maple pumpkiny butter!