Begin by slicing each piece of brioche bread along the bottom, creating a pocket deep enough to hold the delicious filling, but be careful not to cut all the way through.

In a medium bowl, combine the mascarpone cheese, pumpkin puree, maple syrup, and pumpkin pie spice; blend until smooth and creamy.

Carefully pipe approximately 2 tablespoons of the pumpkin filling into each sliced piece of brioche.

In a shallow bowl, whisk together the eggs, milk, pumpkin pie spice, and vanilla extract until fully combined.

Quickly dip each stuffed slice of brioche in the egg mixture, ensuring both sides are evenly coated but not overly soaked.

Cook for 1-2 minutes on each side over medium heat until golden brown, then remove and plate them warm, drizzling with additional maple syrup and topping with pecans.