Preheat a skillet to 350°F. If using a stovetop skillet heat it on medium.
In a deep bowl, mix the milk and pumpkin butter. Mix until smooth. Beat the eggs in a separate bowl and then pour into the milk. Add in cinnamon, pumpkin pie spice, nutmeg, and salt. Whisk until spices are mixed well.
Melt 1 tablespoon of butter on the skillet. Soak each side of the bread in the batter and place on the skillet. Cook until golden brown on each side. About half way through cooking the loaf of French toast, add a little bit of cinnamon to the batter since it will get soaked into the previous bread slices. If, after cooking a round of french toast, the butter runs out, melt a little more butter on the skillet.
Cinnamon Whipped Cream
Freeze a metal bowl and whisk attachment for 10 minutes. This makes it a lot easier to whip up whipped cream.
Using a mixer, pour in heavy cream, powdered sugar, vanilla, and cinnamon. Beat on medium-high until stiff peaks form. Keep cold.
If you don't have pumpkin butter, substitute ¾ cup of pumpkin puree. Keep everything else the same.