1. Slice the loaf of challah into 1/2-inch thick slices.
  2. In a shallow bowl or baking dish, combine the pumpkin puree, sugar, eggs, milk, pumpkin spice, vanilla extract, and salt. Whisk to combine thoroughly.
  3. Preheat the oven to 250 degrees F. Place a large nonstick skillet over medium heat. Begin dipping the sliced bread into the pumpkin custard mixture. Let soak for 30 seconds to 1 minute per side, depending on your preference. Meanwhile, melt 2 tablespoons of Kerrygold Naturally Softer Pure Irish Butter in the skillet.
  4. Cook the French toast for about 2 minutes per side, until golden brown. Keep the finished pieces of French toast warm in the oven, while cooking up the remainder, by placing them on a baking sheet in the warm oven.
  5. Serve with pure maple syrup or powdered sugar, more Kerrygold Naturally Softer Pure Irish butter, and a sprinkle of Pumpkin spice.

Recipe by Lion’s Bread