This morning was the coldest of the year so far. The car thermometer read 28ºF on the way to church. When we got home, James made a fire in the basement family room and I set to work upstairs on my newest creation: Pumpkin French Toast. I had about 1/2 cup of canned pumpkin puree left in the refrigerator after a failed Pinterest attempt from Friday night. I didn’t really want to waste it so I tried this today. It was a little risky since James isn’t a pumpkin fan, but even he liked these. Ingredients: 3 eggs, beaten a few tablespoons of milk (eyeball it) 1/4-1/2 cup canned pumpkin puree 2-3 big pinches of sugar Cinnamon, nutmeg, allspice, cloves (dash of each, heavier on the cinnamon) 6 slices of bread Wisk together all the ingredients except the bread. Quickly dip the bread in the egg mixture and cook in a skillet or frying pan for  about 2 minutes on each side, medium heat. We ate these with maple syrup, which was great. If we had whipped cream in the fridge, though, that would have been perfect, like pumpkin pie for breakfast.