Pumpkin French Toast

I found this little gem of a recipe in the Jessica Seinfield cook book, Deceptively Delicious, that my mom-in-law gave me for Christmas a couple of years ago.  I love the extra flavor that the pumpkin gives to the french toast.  I like to spice mine up with nutmeg and cinnamon and it tastes like a yummy slice of pumpkin pie.  You know, the kind of pie you eat for breakfast. With butter and maple syrup. Oh, just use your imagination!  My kids love it and any time I can hide some healthy veggies in any food, I'm happy to do it (as opposed to those nasty, unhealthy ones :).

Pumpkin French Toast

adapted by: Carolyn

5 eggs

1/2 c. pumpkin puree (actually just a litle less than this)

approximatly 1 c. milk

1 tsp. cinnamon

1/4 tsp. nutmeg

10 slices bread

Do I need to give instructions on this?  I'm going to assume you all know how to make french toast and save myself some time typing a long explanation.  Just mix it all together really well and dip the bread in it and cook it on a griddle.  Be aware that the pumpkin does clump a little bit after you have mixed it well, but it doesn't affect the flavor or really even the look of the french toast after it is cooked.  Also be aware that I totally guessed on all these measurements (except the pumpkin puree).  I just add ingredients until it looks like french toast batter should look (to me).  You do the same and I'm sure it will taste excellent!