French Toast with Pumpkin Butter Maple Syrup

1cp half and half or (2% milk for lowfat version)
3 large eggs
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread I like to use Wheat bread for a healthier version
4 tablespoons butter
1tsp Cinnamon
1tsp of Brown sugar
Pumpkin Butter Maple Syrup (see below for recipe)

In mixing bowl, whisk together the milk, eggs, cinnamon, sugar and salt. 
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the egg mixture and then cook until golden brown, approximately 2 to 3 minutes per side. Repeat with all 8 slices. Serve immediately with Pumpkin Butter Maple Syrup.  I have used Brioche bread and my husband LOVED that more than the wheat bread version.

Pumpkin Butter Maple Syrup
1/2cp of Pumpkin Butter (store bought or homemade recipe here)
1/4cp of Maple Syrup
3tbl of Pecans (optional)

Put ingredients in a sauce pan over low heat.  Stir until smooth and warm. 
Immediately serve over french toast. Scoop out Pecans and pour over top of french toast
If you do decide to use the recipe link for the homemade pumpkin butter leave out the caramel ingredient.

Picture from Bezzants