Guests often request recipes for dishes served at breakfast, so each month we will share one of Faye’s recipes. We hope that you enjoy this month’s recipe!

INGREDIENTS

FRENCH TOAST

4 large eggs, beaten

3/4 c. milk

1/2 c. pumpkin puree

2 tsps. vanilla extract

1 tsp. pumpkin pie spice

1/4 tsp. Kosher salt

1 loaf French bread, brioche, or other firm bread, sliced into 1"-thick slices

3 tbsp. unsalted butter, divided

PUMPKIN BUTTER

4 tbsp. unsalted butter, slightly softened

2 tbsp. pumpkin puree

2 tbsp. maple syrup

1/2 tsp. vanilla extract

½ tsp. cinnamon

1/2 tsp. pumpkin pie spice

¼ tsp. Kosher salt

Powdered sugar, for dusting

Maple syrup, for drizzling

DIRECTIONS

1) Make pumpkin butter: In a medium bowl, whip softened butter with pumpkin, maple syrup, vanilla extract, cinnamon, pumpkin spice, and a pinch of salt until light and fluffy.  Set aside.

2) In a shallow baking dish, whisk eggs, milk, pumpkin puree, vanilla, pumpkin pie spice, and salt. Place bread slices into pumpkin mixture and let soak about 15 seconds per side.

3) On a large nonstick griddle over medium-low heat, melt 1 tablespoon butter.

4) Cook slices  until golden, 3 to 4 minutes per side. Repeat to cook all slices.
Top French toast with pumpkin butter, sprinkle with powdered sugar, and drizzle with maple syrup.