Lets start out by making our spiced pecans. Turn your oven onto 375 degrees F, and line a sheet pan with parchment paper.
While your oven is pre heating place your egg white into a small mixing bowl and whisk until it becomes frothy and airy. Once it is frothy add all your spiced ingredients and sugar to the egg white.
To the spiced egg white mixture add your pecans and give a good toss. After everything is coated nicely pour out onto the parchment lined sheet pan. Bake for 10 minutes, flip the pecans over, and then finish baking for another 5 minutes.
After they are done cooking, let them cool and we will top our french toast with these delights.
In a 8x8 backing dish whisk together your eggs, milk, pumpkin, vanilla extra, cinnamon, pumpkin pie spice, and vanilla bean.
When slicing your challah bread make sure they are 1.5-2 inch slices. You need the bread to be thick enough to withhold the batter and not fall apart when cooking. Again, if you don't have challah bread Texas toast works just fine!
Now lets get cooking!! Place a medium size skillet over medium heat. To the skillet add about 2 T of butter to coat the bottom of the pan.
While your butter is melting dip the bread into the pumpkin batter on both sides. Place the battered bread into the warm buttered pan. I cooked them about 2-3 minutes on each side or until they were golden brown. Repeat this step with the remaining slices of bread.
My TIP of the day....turn your oven off after baking the pecan, but use the residual heat from the oven to keep your pumpkin pie french toast warm. Just place the made french toast pieces on a cookie sheet, and place those into the off/warm oven until you have finished cooking all the french toast.
Ok, lets serve it up!!! I personally like to top mine with a tab of butter, spiced pecans, and syrup. Tanner likes his with a TON of powder sugar, syrup, and spiced pecans. Make them to however you prefer!!