1. Make the pumpkin bread according to that recipe. The recipe makes two loaves, so you can cut it in half for one loaf or eat the other one. It freezes well too, if you’d like to save it for later. You can make the pumpkin bread several days before making the french toast, if you like.
2. When ready to make the french toast, add the eggs, milk, vanilla and ground cinnamon to a shallow dish and whisk together to combine. Set aside.
3. Heat a nonstick skillet over medium heat and melt about 1/2 a tablespoon of butter.
4. With one slice of pumpkin bread at a time, dip bread into mixture then flip and dip opposite side. You don’t need to let it soak – a quick dip and rub in the egg mixture should do it.
5. Immediately place the bread into the preheated skillet and cook until golden brown on both sides. I can usually get two or three slices in my skillet at one time.
6. Repeat with remaining pumpkin bread slices and egg mixture, adding additional butter before adding a new round of slices.
7. Serve warm. Top with butter, maple syrup or any toppings that you’d like.