In a large bowl whisk together the eggs, milk, pumpkin spice creamer, vanilla, brown sugar, pureed pumpkin, pumpkin pie spice and ground cinnamon. Set aside.

Cut the Brioche bread into 1-inch thick sticks- I cut off the crust, but given the nature of Brioche bread and how soft it is, I don't think anyone would notice if you left it on. That said, it's totally up to you.

In a small bowl, carefully combine the 1/2 cup granulated sugar and ground cinnamon. Transfer to a plate for later use.

With everything prepared, heat a large skillet over medium high heat and melt 1-2 tablespoons of butter (or enough to generously coat your skillet).

Gently place 4-5 bread sticks into the batter, making sure they are fully coated. Carefully transfer each stick to the skillet, cooking on all four sides for approximately 2-3 minutes per side, or until golden brown. Remove french toast sticks from your skillet and immediately roll in the cinnamon sugar mixture to coat. Repeat this process in batches until all of your bread sticks have been dipped, cooked and coated in the cinnamon sugar mixture.

To make the Pumpkin Spice Icing- In a small bowl whisk together powdered sugar and pumpkin spice creamer until desired consistency is reached (add more creamer or powdered sugar as needed).

Serve French Toast immediately drizzled with pumpkin spice icing, maple syrup or as is.