1 stick unsalted butter, at room temperature
2 teaspoons ground allspice
2 tablespoon pure maple syrup
¼ teaspoon salt
Place ingredients in a food processor and process until smooth. Scrape into a bowl, cover and refrigerate for 30 minutes.
Fig Maple Syrup
8 fresh figs, quartered
1 ¼ cups pure maple syrup
Place figs and syrup in a small saucepan and simmer over low heat until the figs are soft, about 10 minutes. Keep warm.
Pumpkin French Toast
1 heaping cup canned pumpkin puree
6 large eggs
2 egg yolks
¼ cup granulated sugar
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon cloves
1 teaspoon pure vanilla extract
2 cups whole milk
1 cup heavy cream
¼ teaspoon salt
8 1-inch thick slices day-old brioche or challah
4 tablespoons unsalted butter, cut into tablespoons
¼ cup vegetable oil
1. Preheat oven to 375 degrees F. Whisk together the pumpkin, eggs, sugar, cinnamon, vanilla, milk, cream and salt in a large bowl. Place the bread in baking dish and pour the pumpkin mixture over and turn the bread to coat evenly; let sit for 5 minutes.
2. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large, nonstick sauté pan over medium-high heat until the butter is completely melted. Place 4 slices of the bread in the pan and cook until golden brown on 1 side, about 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Wipe the pan out with paper towels and repeat with the remaining butter, oil and bread.
3. Transfer the French toast to a baking sheet and bake in the oven for 5 minutes. Serve 2 slices per serving with a few tablespoons of the butter and some of the fig-maple syrup.