Pumpkin french toast

1. 1. Cut bread into sticks. I use a serrated knife and cut my bread into four strips. You can also leave the bread whole if you prefer not to make sticks.

2. 2. Add the eggs, milk, pumpkin, cinnamon, pumpkin pie spice, and vanilla to a bowl or wide baking dish. Dip bread in and coat all sides.

3. 3. Cook in a nonstick pan or skillet. Flip. Or bake them on a parchment-lined sheet pan in the oven.

4. 4. Serve warm with optional toppings.

5. To bake in the oven: Omit the butter. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Place on the prepared baking sheet. Bake for 16-18 minutes, or until golden brown on the bottoms. Serve warm with optional toppings/dips.

6. How to Store:
Store leftovers in an airtight storage container in the refrigerator for up to 5 days or place into a freezer bag and remove as much air as possible. Freeze for up to 6 months.

7. Pop into toaster (from the fridge or freezer) to warm through, or you can warm up on a heat-safe plate in 15-to 30-second increments in the microwave for a perfect fall breakfast.