Recipe + Vintage Apron: Pumpkin Pie French Toast

This recipe was a creation sparked by holiday leftovers and was seriously some of the best french toast I have had in my life. Even better, when a man cooks you breakfast.

 You will need:
1/2 cup uncooked pumpkin pie filling (ours was homemade with fresh roasted pumpkin, but I bet this would still be good with store-bought, you may just have to add more milk)
3 eggs
1 loaf cinnamon challah bread (This bread is SO GOOD and pretty easy to find if you look)
1/4 cup milk
1 teaspoon pure vanilla
Butter for the pan and topping (if desired)
Cinnamon sugar
Maple syrup

1. Place the ingredients through vanilla in a pie tin or shallow dish and whip with a fork until smooth.
2. Slice bread thickly and dredge both sides in pie/egg mixture
3. Heat pan or skillet, melt butter on surface, place bread on pan
4. Flip when golden and toasty, cooking both sides evenly
5. Sprinkle with cinnamon sugar while hot and serve with extra butter and maple syrup

-Twill

Aprons from Etsy