Picture this. It's Thanksgiving morning: the leaves are burnt sunset orange, the turkey is ready to roast, and you're preparing for the first meal of the day. You don't want anything too heavy, or that requires a lot of heavy lifting in the kitchen (that will come later), so, you opt for a classic, French Toast...but what if it had a seasonal twist?

Enter the ultimate holiday indulgence: pumpkin pie-meets-French Toast, or, essentially, dessert for breakfast. Before the chaos of relatives or back-to-back kitchen timers kicks in, Sydney's sweet, crisp and comforting Pumpkin French Toast takes a breakfast classic and gives it the seasonal makeover it deserves. Crisp edges round off a gooey, pumpkin-puree center, with just enough spice to make your home smell like a candle in the best way. 

Sydney keeps it easy and unfussy, the way a holiday morning should be. A splash of maple syrup, a healthy sliver of butter (or maybe a dollop of whipped cream if you’re feeling extra fancy?). Whether you’re hosting, house-hopping, or just hanging solo, this Pumpkin French Toast makes the holiday start a lot sweeter. In fact, you may want to make it year-round. 

Pumpkin French Toast

• brioche bread
• 1/4 cup milk
• 1/4 cup Chobani pumpkin creamer
• 1/3 cup canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla
• 1 tsp pumpkin spice
• butter for pan

Pumpkin spice honey butter

• 1/2 cup unsalted butter
• 1/4 cup raw honey
• 1/4 cup pumpkin puree
• 1/2 tsp pumpkin spice

In large bowl whisk milk, creamer, eggs, pumpkin puree, vanilla & pumpkin spice. heat pan over medium heat & add butter. 

Carefully dip bread into batter on both sides then add to pan and cook each side 3-4 minutes.

 
In medium bowl whip together softened butter, pumpkin, honey, cinnamon and pumpkin spice until whipped and creamy. 

Serve with a big dollop of butter and lashings of syrup. Enjoy!