Whisk the eggs, heavy cream, pumpkin puree, dark brown sugar, pumpkin spice and salt together in a bowl thoroughly until it is a thick, gorgeous custard. Then get out an electric griddle and pre-heat it to 375 or use a griddle pan and heat it over medium high heat. Grease the griddle with the butter. Dip each slice of bread for 5 seconds on each side in the custard and place them right on the griddle after you dip them. Cook them for about 2-3 minutes on each side, until they are golden.

While they cook, make the simple whipped cream. Pour the heavy cream in a bowl and use a hand mixer to whip it up until it becomes stiff. Mix in the powdered sugar and pumpkin spice until it is thoroughly combined. Serve the cooked French toast with a generous dollop of the whipped cream on top and a drizzle of syrup. Enjoy!