Photo: Kate Sears; Styling: Gerri Williams for James Reps
1/2 cup plain Greek yogurt (not nonfat)
1/3 cup canned pumpkin puree
2 tablespoons packed light-brown sugar
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
8 slices whole-grain bread
1 cup whole milk
4 large eggs
1 tablespoon vanilla extract
4 tablespoons unsalted butter
Chopped toasted pecans, optional
Maple syrup, optional
How to Make It
Preheat oven to 200ºF. Set a wire rack over a large baking sheet; place in oven.
Combine first 6 ingredients in a bowl; whisk until smooth. Spread evenly over 4 slices of bread. Place remaining 4 slices of bread on top to form sandwiches.
In a large dish, whisk milk, eggs and vanilla. Place sandwiches in batter. Let bread soak, about 1 minute per side.
Melt 2 Tbsp. butter in a nonstick skillet over medium heat. Add 2 sandwiches; cook, flipping halfway through, until golden brown on both sides, 6 to 8 minutes total. Transfer to rack on sheet in oven. Repeat with remaining sandwiches.
Top French toast with pecans and maple syrup, if desired, and serve.