Whip the Pumpkin Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese with a hand mixer or wooden spoon until ultra-smooth and creamy. Add the pure pumpkin puree, dark brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Beat for 1 to 2 minutes until light, fluffy, and completely uniform without lumps. Set aside.

Create Brioche Pockets & Stuff: Using a sharp paring knife, cut a horizontal slit into the top crust edge of each thick brioche slice, slicing about 3/4 of the way through to create an internal pocket (taking care not to cut through the sides or bottom). Spoon or pipe 3 to 4 tablespoons of pumpkin cheesecake filling into each pocket, gently pressing the edges to seal.

Whisk the Custard: In a shallow wide dish (like a pie plate), whisk together the eggs, whole milk, heavy cream, brown sugar, cinnamon, and vanilla extract until completely blended and smooth without egg whites showing.

Dip the Stuffed Bread: Melt 1.5 tablespoons of butter in a large heavy skillet or cast iron pan over medium-low heat. Working with 2 slices at a time, dip each stuffed brioche slice into the custard bath for 15 to 20 seconds per side, allowing the rich custard to soak slightly into the bread without over-saturating.

Griddle to Golden Perfection: Place stuffed bread into the sizzling butter. Cook over medium-low heat for 3 to 4 minutes on the first side until deep golden-brown and caramelized. Carefully flip with a wide spatula and cook for another 3 to 4 minutes until both sides are crisp and the pumpkin cheesecake filling is hot and meltingly soft inside. (If slices are very thick, stand them upright on their sides for 30 seconds to cook the crust). Repeat with remaining butter and slices.

Garnish, Slice, and Serve: Cut each stuffed French toast diagonally across the center to showcase the luscious molten pumpkin cheesecake core. Dust generously with powdered sugar, scatter toasted pecans on top, and shower with warm pure maple syrup. Serve immediately!