The kick-off to a perfect weekend..

Pumpkin French Toast

1 tablespoon butter (for the griddle)

¾ cup whole milk

¾ cup canned pumpkin puree

4 eggs

2 tablespoons brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½  teaspoon ground nutmeg

½ teaspoon ground ginger

8-10 slices of bread – preferably challah, or raisin

Unsalted butter and pure maple syrup for serving

• Combine the whole milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger in a large shallow bowl and whisk until smooth.
• Heat a large sauté pan or griddle to medium heat and add 1 tablespoon of butter
• Dip the bread into the pumpkin mixture and coat both sides
• Brown both sides to a light golden brown
• Serve with unsalted butter and maple syrup