Pumpkin French Toast, Green Apples & Red Wine Syrup

Pumpkin French Toast, Green apples & Red Wine Syrup
served with bacon
(serves 2-4)

For the French Toast:
4-6 1/2 inch slices of baguette
1 cup pumpkin puree from can or fresh roasted and mashed
1/2 cup heavy cream
3 eggs
1 teaspoon cinnamon
Whisk all of these ingredients together in a bowl and then pour into a flat dish, so that the bread can be dunked.
Heat a griddle or pan to medium heat.  Add melted butter an allow to melt.  Soak the sliced baguette in the pumpkin, egg and cream mixture for a minute or 2.  Place in the pan carefully.  Allow the bread to be golden brown on one side before flipping over.  Serve with bacon and the red wine syrup and green apples.

For the green apples:
2 tart apples, peeled and sliced, cored
1/2 teaspoon cinnamon
1/4 cup orange juice
1/2 cup brown sugar
Place all ingredients into a sauce pan and bring to a boil.  Bring to a simmer and cook until the sauce is syrup like in consistency.  Top the French toast with a  few tablespoons of the apples.

For the red wine syrup:
2 cups red wine
2 cups pancake syrup
Heat in a sauce pan and bring to a boil.  Allow to boil until the bubbles are larger than the beginning boil.   The sauce should boil until it is half of the volume; there should be 2 cups of syrup.