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Pumpkin French Toast with Pumpkin Butter Recipe

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This recipe for Pumpkin French Toast with Pumpkin Butter is from The Westervelt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
⅔ cup milk (whole, low-fat or skim)
½ cup pumpkin puree
1½ tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp ground cinnamon
12 slices Texas toast, french bread, challah or croissant halves

Whipped Pumpkin Butter

½ cup (1 stick) salted or unnsalted, room temperature
⅓ cup pumpkin puree
3 tbsp maple syrup or honey
1 tsp vanilla extract
½ tsp cinnomon
½ tsp pumpkin pie spice
1 tbsp brown sugar
Directions:
Directions:
Set a large non stick skillet over medium heat, add a small amount of butter and melt.
In a rectangular baking dish, whisk together 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 the rest of
the bread. Serve hot with whipped pumpkin butter, maple syrup and toasted nuts (if desired)

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 puree, mape 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.

 

 

 

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