Whisk together the large eggs, canned pumpkin, milk, brown sugar, ground cinnamon and ground nutmeg in a shallow dish until smooth.
2
Carefully dip one side of each slice of Challah bread or Brioche into the egg mixture, allowing it to soak for a few seconds. Then repeat on the other side and set aside.
3
Melt butter in a skillet over medium heat until it starts to bubble.
4
Add the soaked bread slices to the skillet and sauté until golden brown on each side, then set aside.
5
Preheat oven to 225°F while cooking the French toast and place cooked slices on a baking sheet in the oven to keep warm until all slices are done.
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6
Serve the hot French toast topped with maple syrup, a dollop of whipped cream, and a sprinkle of chopped pecans, if desired.