Step 1

Preheat the oven to 350°F. Line a sheet pan with a piece of foil or parchment and a wire rack on top.

Step 2

In a large mixing bowl, beat the eggs. Add in the pumpkin puree, cinnamon, and nutmeg. Whisk to combine. Add the whole milk, vanilla extract, and maple syrup. Whisk again until smooth.

Step 3

Working in batches, submerge the slices of brioche bread into the egg mixture for about 10 seconds each. Transfer the bread to the wire rack and repeat with the remaining slices.

Step 4

Heat a griddle over medium heat (or you can use a large sauté pan). Add the butter, swirling it around to melt over the entire griddle. Place the bread onto the hot butter. Cook until golden brown, about 2-3 minutes per side.

Step 5

Transfer the bread back to the sheet pan. Bake for 5-6 minutes, or until cooked through. Serve the french toast with extra butter and the spiced pecan syrup (recipe below) spooned over top.

Step 6

Add the maple syrup, water, cinnamon stick, cloves, and nutmeg to a small saucepan. Whisk to combine.

Step 7

Bring the syrup to a gentle simmer over medium heat. Reduce the heat to low and simmer for about 10 minutes to infuse the flavors.

Step 8

Spoon out the cinnamon stick and cloves. Stir in the pecans. Keep warm until serving.