Pumpkin Pie French Toast & Apple Cider Syrup

With husband always busy on the weekends, we rarely get to waste away the morning cooking a nice breakfast. So, we had breakfast for dinner last night! Coupled with Jennie's breakfast casserole, it was an easiest cleanup for a gourmet meal!

Pumpkin Pie French Toast

4 large eggs
1 cup pumpkin puree
1 cup milk
2 tsp vanilla extract
2 tsp pumpkin pie spice
12 slices of texas toast bread

Mix all ingredients {except the bread} in a blender until smooth. Pour in shallow dish. Preheat griddle to medium-high heat. Grease with butter or nonstick spray. {I had problems with the french toast sticking on my first batch so don't be skimpy on this step!}. Soak each slice of bread in the egg mixture, turning once to coat thoroughly. Cook french toast on preheated griddle until it is cooked through, meaning no liquid should run out when lightly pressed. Serve with syrup and whipped cream.

Apple Cider Syrup

1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Mix sugar, cornstarch, and cinnamon in a small saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.