SPICY FRENCH TOAST

5 eggs
1 cup canned pumpkin pie filling
1/4 cup milk
1 tablespoon cornstarch
3 tablespoons butter or margarine, divided use
12 slices firm bread or french bread

In blender, combine eggs, pumpkin pie filling, milk and cornstarch. Blend until smooth; pour into shallow dish or pie plate. Set aside.

In skillet, melt 1 tablespoon butter.

Dip 4 slices bread in egg-pumpkin mixture. Fry 3 to 4 minutes per side, or until golden brown. Turn and continue cooking an additional 2 to 3 minutes. Remove from pan; keep warm.

Repeat process with remaining slices of bread, adding butter to skillet as needed.

Serve warm with additional butter and warm syrup, if desired. (Excellent served with sauteed apples.)

Adapted from unknown source