How to Make It
Whisk the heavy cream, eggs, vanilla extract, and cinnamon sugar together in a medium bowl.
Cut incisions on both sides of each slice of challah without slicing all the way through. Stuff the holes with leftover pumpkin pie.
Soak slices in the egg mixture, turning to make sure each side is coated thoroughly.
Add butter to a small pan over medium heat. Once melted and hot, cook the French toast until golden brown and cooked through, about 2 to 3 minutes each side.
Place each slice of challah on a plate and slice in half, exposing the pumpkin pie filling.
Serve with maple syrup.