Pumpkin French Toast

I whisked in 1/4C of my pumpkin butter into a standard french toast batter (a couple of eggs, a little milk, a bit of sugar, dash of cinnamon and a splash of vanilla). I sliced the bread about 2 inches thick and let them soak for about 30 minutes. Browned both sides of the toast in a lightly greased pan and then placed the pan in a 350 degree oven so they would cook through. They tasted fantastic and the house smelled like pumpkin!


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