Pumpkiny lovechild.

I hadn't actually decided on a theme for the week, but I've been inspired by the season, so it's officially "Pumpkin Week". This is a combination of 2 different pumpkin french toast recipes. One was designed to be crocked. The other was not. My goal was for this to taste like the love child of pumpkin pie and french toast.

"Pumpkin Pie French Toast" (6 quart pot)

1/2 loaf bread (I used a crusty Vienna bread from Lauer's bakery)
6 eggs
2 c milk
1/4 c canned pumpkin
1 t vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 tablespoons brown sugar
1/8 t salt

Add bread to greased crock pot.
Mix all other ingredients together in a medium bowl.
Pour mixture over bread.
Cover and cook on low for 6 hours.
Turn off crock pot, remove lid and let cool for 5 minutes.

4 servings.

*drool* I'm sorry. Did you say something?