I found a new "butter" at Trader Joe's: Cranberry Apple Butter. This might not be new to some, but it's new in my store and it's wonderful. I might even like it more than the pumpkin butter. Unlike the pumpkin butter, I could eat this stuff by the spoonful. But I won't.
If you like cranberry sauce you'll love it as much I do. This week I'm stirring it into my cream of wheat, but I also made Stuffed French Toast with it. This french toast from Vegetarian Times, is low enough in calories and fat that it's not breaking the bank to have two servings drizzeled in plenty of warm maple syrup with a sprinkling of powdered sugar.
I've tried the recipe twice now, once with cinnamon bread and pumpkin butter and the second time with cinnamon raisin bread and cranberry apple butter. I like both of the fillings, but I think I prefer the cinnamon bread over the cinnamon raisin. Or maybe it's because the raisins and the cranberry together are just a little too much for my tastebuds.
And if you don't have vanilla soy milk you could use regular milk. I might add just a smidge of vanilla, though, if you use cow's milk. What's french toast without a hint of vanilla in the background?