(Leftover) Pumpkin French Toast

I have to apologize for this post in advance. On the one hand, this idea is just too good not to share, and I feel confident that anyone who has made French toast can do it. On the other hand, I have no recipe.


For one thing, I made the dish before I got bronchitis, and as everyone knows sick time is basically twice as long as regular time--i.e., there is no way I can remember what I did back then and shame on me for not writing it down. For another thing, even if I had written it down I would have had to guess. Because I did not measure anything, instead I started with how much leftover canned pumpkin I had (about 3/4 - 1 cup) and kept adding eggs and milk until the consistency looked right. I think I used 4 eggs, not sure about the milk, and I know I added a drizzle of maple syrup, a little vanilla and a lot of cinnamon. Soak each piece of preferably stale bread for at least 5 minutes, hopefully a little longer. Fry in a pat of butter on medium to low heat. Serve with maple syrup. Helpful? Well anyway, try it, I promise you will like it! It made about 6 fairly thick slices of French toast from leftover homemade sandwich bread.