Maple Butter

1. Mix heavy whipping cream in a stand mixer with a whip attachment on medium high speed until butter separates from the buttermilk, about 15 minutes or so.
2. Strain butter through a cheesecloth to squeeze out extra buttermilk. You can also knead the butter in a new bowl to remove excess buttermilk.
3. Knead ball of butter in a bowl of cold water to continue to work the buttermilk out of it. Repeat this process a few times, starting over with clean water each time, until the water being squeezed out is somewhat clear. Knead water out of butter.
4. Add the butter to a bowl and stir in the maple syrup, to taste.
5. Spread the butter on a piece of parchment until it's about 1/4 inch thick and top with another piece of parchment. Chill. Once it's hardened use a bench scraper or knife to cut out little squares. Squares of butter can chill until ready to use.

Pumpkin French Toast

1. Preheat oven to 350°.
2. Place brioche on a baking sheet and toast in the oven for 8 minutes.
3. Flip over and toast for another 5-8 minutes.
4. In a large bowl whisk together the eggs, milk, pumpkin puree, spices, and brown sugar.
5. Preheat a skillet on low heat. Soak a piece of toasted brioche in the mixture for about 15-20 seconds. Flip over and soak for another 15-20 seconds. Sprinkle some granulated sugar on top. Immediately transfer soaked bread, sugar side down, to the pan and cook for about 2-4 minutes until it is golden brown with some color on it. Before flipping, add a little bit of sugar on top so that that side also reaches that same golden brown color once you flip it over and let it cook for another 2-3 minutes.
6. Repeat this process until all the french toast is cooked.
7. Transfer french toast to a plate and top with a square of maple butter and syrup. Enjoy!