In an 11x8 dish, add eggs and whisk until no noticeable egg whites are separated
Add pumpkin puree, pumpkin spice, salt, and brown sugar and whisk until well combined.
Next, add whole milk, heavy cream, and vanilla extract and whisk until combined.
Dip challah bread into egg mixture. Set a timer for 4 minutes, punching challah slices into mixture after 1 minute has passed.
After 4 minutes, flip and set timer again. Preheat cast iron skillet.
Once cast iron is hot, add ½ tablespoon butter and spray bottom or skillet with avocado oil spray. Once butter melts, carefully add french toast and cook for 4 minutes or until bottom is golden brown. Flip and repeat cooking time.
Serve immediately with whipped mascarpone (optional, see below) a dusting of pumpkin pie spice and maple syrup. Optional - Whipped Mascarpone 1. In a food processor, add all ingredients and process on “High” until mixture turns into a whipped texture. Place in a bowl and leave in refrigerator, covered until ready to use.