Spread about 2-3 tablespoons of the filling on HALF the bread slices. Place a plain slice on top of the one with the filling making a “sandwich.”
Whisk together the eggs, milk and pumpkin pie spice. Pour into a large (13 x 9 is good) deep pan.
Place the “sandwiches” in the egg mixture and let it soak in for about 3 minutes; turn and soak the other side.
Melt half the butter in a large non-stick skillet over medium-low heat. When the butter starts foaming, place the french toast in the pan but do not overcrowd the pan. Fry for 3-4 minutes or until golden brown. Turn, add the remaining butter and brown on the other side for the same time.
To keep warm, place on a cookie sheet in a 200F/100C oven.
For UK folks--mixed spice is a good substitute for pumpkin pie spice.