6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 one-inch-thick slices of bread, preferably day old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)

1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.

2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.

3. Preheat oven to 250º. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

COMBINE flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture.
PREHEAT waffle iron according to manufacturer¬s directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce.
NOTE: This recipe makes 8 waffles of 7-inch diameter.
FOR PUMPKIN MAPLE SAUCE
HEAT 1 cup maple syrup, 3/4 cup LIBBY¬S® 100% Pure Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm.

Directions

Preheat oven to 375 degrees F. Place butter in 12″ x 17″ half-sheet baking pan, and place in oven to melt (about four minutes). While butter is melting, combine eggs, juice, vanilla, liqueur, salt, nutmeg and tarragon in shallow bowl and mix well. Remove from oven. Pour in honey and sprinkle with cinnamon. Dip bread slices in egg mixture, coating both sides evenly and drain excess liquid. Arrange slices in top of honey-cinnamon mixture, and bake 20-25 minutes until lightly brown on upper side. Using metal turner, invert toast into heated plates, two half slices per person. Sprinkle with almonds, and serve with additonal honey on the side. Serve with breakfast meat, and garnish plate with banana slices, orange twists, strawberries, other fruits, or nuts. (Keeps well lightly covered with aluminum foil in warm oven).

SERVES 6

3 eggs beaten
2 tbsp. butter – melted
1/2 cup quick oats
1/2 cup orange juice
3/4 cup milk
1/4 cup sugar

Directions:
Mix all ingredients.
Bake at 350 degrees F for 40 minutes.