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PUMPKIN PIE FRENCH TOAST
Ingredients
• 1 1/2 tsp vegetable oil, or as needed • 1/2 cup half-and-half • 1/4 cup canned pumpkin purée • 3 large eggs • 1 tsp ground cinnamon • 1 tsp vanilla extract • 1/4 tsp pumpkin pie spice • 1/4 cup finely chopped walnuts
AN INSIDE LOOK
Come Support Us at Our Upcoming Trials
• 8 slices day-old bread • Maple syrup, to taste
Directions
Case No. 1 We are representing a 17-year-old high school student who suffered a traumatic brain injury in an auto accident. The insurance company refused to pay the $100,000 policy, and we are arguing that they should be held responsible for damages. This young athlete, once with a bright future in baseball, is now unable to play the sport. Case No. 2 We are preparing for a January trial involving a janitor who inappropriately videotaped women in a courthouse restroom. We are challenging the defense’s assessment of damages to ensure the victims receive the justice they deserve. Have you ever wondered what goes on behind the courtroom door during a big case? We welcome you to come out and support us in some of our largest cases of the year. The support of our friends, family, and loved ones means the world! For more information, give us a call today! In the meantime, we’ll save you a seat.
1. Lightly oil a skillet and heat over medium heat. 2. Whisk half-and-half, pumpkin purée, eggs, cinnamon, vanilla, and pumpkin pie spice together in a bowl. Stir in walnuts until evenly distributed. 3. Place 1 slice of bread in the bowl and let it soak briefly to coat both sides. Lift bread to let excess liquid drip back into the bowl, then transfer to the hot skillet. 4. Cook for 2–3 minutes or until golden brown, then flip and cook the other side until done. 5. Stir batter to redistribute walnuts
and repeat with other slices of bread, cooking in several batches if necessary.
6. Serve warm with maple syrup.
LAUGH LAWS
–Case Barnett
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