Set a large non-stick skillet set over medium heat, add a tablespoon of butter and melt.
In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, and spices.
Dip the bread in egg/pumpkin mixture and dredge both sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes per side. Repeat with remaining slices of Texas toast, serve hot with whipped pumpkin butter, maple syrup and fresh berries. If you're working in batches, preheat oven to 250 degrees Fahrenheit and place cooked French toast on a baking sheet in the oven to keep warm.
To make the pumpkin butter, in a small mixing bowl or the bowl of your stand mixer, add the softened butter and beat with a hand mixer or stand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup, vanilla, and spices. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.
Recipe adapted from: Dicks, Natalie. "Pumpkin French Toast with Whipped Pumpkin Butter." Life Made Simple: Recipes for Real Life. November 2015.