In a medium-sized mixing bowl, lightly whisk the eggs.

Add in the milk, pumpkin purée, brown sugar, vanilla extract, ground cinnamon, and pumpkin pie spice. Whisk again until everything is well mixed.

Pour this pumpkin egg bath into a baking dish with sides deep enough that it won't spill out. You don't want it to be too big or the egg bath will be too shallow. Set your griddle to medium heat, or heat a large, non-stick skillet over medium heat. Grease with a little bit of butter.

Set a slice of bread or two into the pumpkin egg bath, leaving it in for about 10 seconds so that it can soak some up.

Flip the bread over, and repeat the 10 second soak.

Transfer the soaked bread to the griddle or pan. Cook for about 3 minutes.

Flip the pumpkin French toast over, and cook for another 3 minutes. Re-grease with a bit of butter, and repeat the dipping and cooking process with the remaining slices of bread.

Tip: Keep the already cooked toast warm while you cook in batches. As they are finished cooking, place them on a baking sheet in an oven set to 200°F/90°C. All of the slices will still be nice and warm when you are finished cooking and ready to serve.

Serve the pumpkin French toast with a slather of cinnamon sugar butter, a drizzle of maple syrup, topped with some roasted hazelnuts and sifted confectioner's sugar.