12 Slices of thick-cut bread (like challah or brioche)
4 Large eggs
1 C. Whole milk or half-and-half
1 tsp. Vanilla extract
Pinch of salt
4 Tbsp. Pumpkin Better Butter (for batter)
4 Tbsp. Cinnamon Brown Sugar Better Butter for serving)
Optional: Powdered sugar, maple syrup, and whipped cream for serving
Directions
In a large mixing bowl, whisk together eggs, milk, vanilla extract, and a pinch of salt until well combined.
Melt the Pumpkin Better Butter slightly in the microwave or over a water bath until it becomes pliable. Whisk this into the batter until smoothly incorporated.
Place a large skillet or non-stick frying pan over medium heat. As the pan heats up, add a dollop of the Cinnamon Brown Sugar Better Butter to coat the pan.
Immerse a slice of bread into the batter, ensuring both sides are well-coated but not overly saturated. Lay the soaked bread slice on the skillet and cook until its underside turns a golden brown, about 2-3 minutes. Flip the bread and cook the other side for an additional 2-3 minutes. Repeat with the remaining slices, adding more Cinnamon Brown Sugar Better Butter to the skillet as needed.
Plate the French toast and add a generous dollop of Cinnamon Brown Sugar Better Butter on top while it's still warm. The butter will melt, enriching the toast with its sweet essence.
For added indulgence, sprinkle with powdered sugar, drizzle with maple syrup, and top with whipped cream.
