Pumpkin French Toast with Apple Cider Syrup!!

OH yes, it is as good as it sounds!! With thanksgiving only two days away I ask myself how so many people can just pack away all things pumpkin until next fall? I could never do that! Pumpkin is something I love to enjoy all year long. This amazing breakfast would be a rockin Thanksgiving day breakfast! For us we choose not to have it on Thanksgiving since we hold out all day for the feast. So we enjoyed this filling breakfast this weekend. Whenever you wish to cook it up, it will always be a big winner.
P.S. The cider syrup with knock you socks off!!!!!!!!!!!
P.S.S. you need to prep this the day before, so keep that in mind!

Adapted from Carla Hall

For the french toast:
1 cup milk
3 eggs
1/2 cup half and half
1/2 cup canned pumpkin
1/4 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
pinch of salt
1 loaf Challah or Brioche thick sliced and day old

The night before, combine all ingredients(except bread) in a large bowl and whisk/mix very well. Dip the bread sliced into the milk mixture one at a time and place bread in a glass baking dish. Continue with the rest of the bread and cover and chill in the fridge over night.

In the morning heat a griddle over med to low heat and coat griddle with butter. Cook the toast 2-3 mins until golden brown.

For the Syrup..you will have plenty extra to store in the fridge for later in the week.

1/4 cup sugar
2 TBS. cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups Apple Cider
2 TBS. Lemon Juice
1/4 cup butter
real maple syrup

Combine sugar, cornstarch, cinnamon, and nutmeg in a saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened and it comes to a boil. Boil for 1 min and continue to stir. Remove from heat and stir in butter. At this point I tasted the syrup and wanted an added kick of maple to I made a mixture of 1/2 maple syrup and 1/2 cider syrup and it was the perfect combo for us.