• In a large shallow bowl, beat the eggs, half & half, pumpkin, maple syrup, vanilla, pumpkin spice, and cinnamon until smooth and well combined.
• Heat a griddle over medium heat. Add the butter, swirling it around to melt over the entire griddle. Working in batches, submerge the slices of brioche bread into the egg mixture for about 10 seconds each.
• Place the bread onto the hot greased skillet. Cook until golden brown, about 3-4 minutes per side or until golden crispy and cooked through.
• Serve the French toast with extra butter, pecan maple syrup, and a drizzle of cinnamon.

Spiced Pecan Syrup:

• Add the maple syrup, water, cinnamon stick, cloves, and nutmeg to a small saucepan; whisk to combine.
• Bring the syrup to a simmer, reduce the heat to low, and simmer for 10-12 minutes. Remove the cinnamon stick and cloves. Stir in the pecans. Serve warm.