1/ 2 cup canned solid packed pumpkin
6 large eggs
2 egg yolks
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon of cloves
1/4 freshly grated nutmeg
1 teaspoon pure vanilla extract
2 cups whole milk
1 cup heavy cream
1/4 teaspoon salt
8 1-inch thick slices day-old brioche
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup vegetable oil

1.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. 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. Serve 2 slices per serving with a few tablespoons of the butter and some of the fig-maple syrup.