pumpkin french toast with salted maple butter
from vanillasugarblog.com

salted maple butter
1 stick (8 TB) of unsalted butter, room temp
1 TB pure maple syrup
1 ts of sea salt (this is optional, but wonderful)

Mix all ingredients until well blended. I used a hand held mixer. Then place in ceramic dish, cover
with plastic wrap, and place in fridge to harden a bit. 
Or for fancy results place butter into plastic wrap and roll into a log, cover tight, place in fridge until it hardens. 
When ready to use just slice and use.
I used a small ice cream scoop to scoop out the butter--kind of fancy.

pumpkin french toast
4 eggs
1/2 cup plain pumpkin puree
3 to 5 dashes of pumpkin spice seasonings
2 to 3 dashes of cinnamon, optional
1/2 cup whole milk +2 TB heavy cream
about 9 to 11 slices of bread (oatmeal or sourdough works best)

Mix all ingredients in a bowl, mix really well until you have a nice smooth custard.
If using next morning, store in airtight non-reactive bowl (use glass or ceramic) with cover.
When ready to use, let custard come to room temp a bit.  
Dip both sides of each bread in custard and fry in a hot buttered frying pan.  
Cook booth sides until desired doneness, serve with the salted maple
butter, and maple syrup.
The butter tastes so good you might not need the maple syrup.
Makes enough for 9 to 11 slices.