In a medium bowl whisk the eggs, brown sugar, pumpkin spice mix, vanilla extract, pumpkin puree and the milk.In a medium skillet, melt 1 T butter on medium high.Deep each piece of bread into the pumpkin mixture. Press down so that the bread soaks up the maximum amount of batter. Place the bread (3 at a time) onto the skillet and cook for 3 minutes each side until brown. Melt ½ T of butter for each side you cook. Top with pumpkin spice syrup, and optional whipped cream. Serve hot.
In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes. Turn the heat down to low and whisk in pumpkin spice mix, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel. Allow to cool about 10 minutes, and stir in the vanilla . Store in a mason jar or airtight container for up to 3 months in the refrigerator. ENJOY!