Pumpkin French Toast

3 tablespoons Grassland Unsalted butter, divided
1 loaf thick-cut white bead, sliced into 1″ slices (Texas Toast, Brioche, Challah)
4 large eggs, beaten
¾ cup milk
½ cup pumpkin puree
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon nutmeg
Powdered Sugar, for serving
Maple Syrup, for serving

Whisk eggs, milk, pumpkin puree, nutmeg, vanilla, pumpkin pie spice, and salt in a medium bowl. Place bread slices into liquid mixture and let soak 30 seconds on each side.

Melt one tablespoon of Grassland butter on a large non-stick skillet, or preheated electric griddle. Cook two slices of bread on the skillet until each side is golden, around 3 minutes. Repeat the above steps to cook all slices.

Top your pumpkin french toast with a generous amount of powdered sugar, and drizzle with maple syrup.

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