My family loves anything with pumpkin and I am beginning to think I am addicted to it. Every year in the fall, I start craving pumpkin dishes. If it has pumpkin in the recipe, I like it! This French toast is so good and the cinnamon syrup makes it even better. A quick breakfast treat and easy to make.1/4 cup 100% pure pumpkin (Not the pumpkin pie mix) 2 eggs 3 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon ginger butter or margarine for cooking Mix all ingredients together with a wire whisk in a bowl. Dip bread of your choice into the pumpkin mixture. Have your griddle or skillet hot. (I add some butter to the skillet) Cook on one side, turn and brown on the other side. Makes 4 large pieces of French toast. Serve with your favorite syrup or my Cinnamon Syrup recipe below. (Note: You can double or triple the recipe depending on how many servings you need. This was perfect for two people). Enjoy! Cinnamon Syrup 1 cup white sugar 1 cup buttermilk 1/2 cup butter or margarine 2 tablespoons corn syrup 1 teaspoon baking powder 1 teaspoon ground cinnamon 2 teaspoons vanilla extract Add all ingredients together in a large pot on top of the stove except vanilla. Bring to boiling. Do not take your eyes off this as it will triple in size and boil over. Boil about five to six minutes until starts to thicken. Remove from stove and stir in vanilla. (Note: If mixture starts to boil over remove from heat and stir down). This syrup will harden as it cools. Once refrigerated it will harden but can be put in microwave for a few minutes and will return to liquid. This syrup is great on all pancakes, ice cream or cakes. Keeps well in fridge. Enjoy! Click to follow The Southern Lady Cooks on Facebook.