Preheat your oven to 200 degrees F and place a baking tray inside to warm up.
In a bowl whisk together the cream, apple cider, sugar, pumpkin, eggs, spice and vanilla.
Heat a large non-stick pan over a medium heat and place 1 tablespoon butter into it.
Dip one slice of bread into the custard mixture coating both sides and making sure the bread soaks up some of the liquid.
Let the excess mixture drip from the bread and then place it into the melted butter.
Cook over a medium heat for about 3-4 minutes each side checking that it's golden brown before flipping over and repeating.
Once the toast is done transfer to the warm tray in the oven and repeat with the rest of the brioche.
After each slice has been cooked, wipe the pan clean with some paper towel. The butter burns very easily and it'll cover the french toast in black bits. Always melt a fresh tablespoon of butter each time you cook a new slice of french toast.
Serve the french toast dusted with powdered sugar and drizzled with maple syrup.