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For the toast:
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In a wide, shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and pumpkin pie spice.
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Dip each piece of bread in the egg mixture, allowing both sides to soak in the liquid (at least 20 seconds per side). Set bread aside on a plate to rest for 2 minutes.
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For the cinnamon spread:
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In a small bowl, mix together melted butter, pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, vanilla and salt.
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For the drizzle:
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Whisk together (by hand or with a mixer) softened cream cheese and milk. Gradually add powdered sugar and whisk to combine until the mixture is smooth. Add additional milk 1 tablespoon at a time to reach your desired drizzle/spread icing consistency.
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To assemble:
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Preheat a large saute pan over medium-low heat and melt 1 tablespoon of butter. Place slices of bread into the pan. Don't over-crowd your pan. Cook two slices at a time if you need to, and add the additional 1 tablespoon of butter for the second round of toast. Cook the bread approximately 3 minutes on the first side until golden. Before the bread slices are flipped, spread 1 tablespoon of the cinnamon and spice spread on the un-toasted side. Then flip and allow to it to toast for about 3 minutes, until bread is crisp and sugar spread is caramelized.
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Plate the French toast, then drizzle or spread on the cream cheese mixture and serve!
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Note: If you don't have pumpkin puree on hand or want to create classic Cinnamon Roll French Toast: Omit the pumpkin puree from the drizzle/icing and increase brown sugar to 1/2 cup. Also omit pumpkin pie spice from the egg dipping mixture and the topping.
