April 8th, 2012
Recipe by Laura Keough, Sweet Potato Chronicles
Warm a pat of butter in a skillet over medium heat. Whisk the pumpkin puree with the eggs, milk and agave. Add the cinnamon and nutmeg. Sink each piece of bread in the egg mixture. Flip sides.
Add the egg soaked bread piece by piece into the warm skillet. Cook for three minutes and then flip. Cook another two minutes.
Add the other pat of butter to the pan and cook the remaining pieces of bread. Cut into sticks, stack and serve warm with agave and heart-shaped cinnamon butter (if desired).