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1.
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Liberally spray a 9 x 13 baking dish with cooking spray.
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Lay half of the slices of bread in a single layer in the bottom of the pan.
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In a bowl, stir together the softened mascarpone cheese, balsamic vinegar, vanilla and pumpkin pie spice.
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Evenly distribute the mascarpone mixture onto each slice of bread and smooth it out.
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Finish each sandwich with another slice of bread on top.
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2.
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In a mixing bowl thoroughly whisk together the milk, pumpkin butter, eggs, vanilla, pumpkin pie spice, cinnamon and nutmeg.
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Pour the custard all over the sandwiches and make sure they get pretty submerged by gently pressing down on the sandwiches.
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Cover the baking pan and let it sit in the refrigerator overnight.
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3.
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In the morning, preheat the oven to 350 F. Remove the dish from the fridge and remove the cover.
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Get the pan of custard-soaked sandwiches into the oven to bake for 45-50 minutes, until the bread is golden and crisp on the edges and the egg mixture is set.
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Take it out of the oven and let it cool for a couple of minutes.
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4.
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Cut out and plate each sandwich with all of that gorgeous custard on it.
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Dust the top of each sandwich with powdered sugar and serve!
