Whisk together eggs, pumpkin, heavy cream, brown sugar, cinnamon and nutmeg until smooth.
Carefully dip one side of each slice of bread into egg mixture letting it soak into the bread for a few seconds then repeat on the other side. Set aside each slice.
Heat butter in a skillet until melted and starting to bubble.
Add each slice of bread to the skillet and saute' in butter until golden brown. Repeat on other side then remove and set aside. (Tip: I like to turn the oven on to 225 and add the french toast to a baking sheet to keep it warm until all slices are done).
Repeat with all slices then serve.
Serve hot with butter and syrup if desired.
Butter has quite the low burn point which means that if you’re looking for that extra crispy, golden brown experience you might burn your bread before you even get the chance. Swap out half your butter for a neutral vegetable oil and your french toast will be wonderfully tender in the middle while maintaining a crisp exterior.