Pumpkin French Toast with Spiced Cream

French Toast:
1 large loaf brioche, challah or Hawaiian bread
8 eggs
1/2 cup milk
1 cup pure pumkin puree
2 tsp. cinnamon
2 teaspoons ground ginger
1/2 tsp. ground cloves
1 T. sugar
2 tsp. vanilla extract
Maple syrup
Pecans, coarsely chopped for garnish

Whipped Cream:
1 pint heavy cream
1-2 tsp. vanilla extract
2 tsp. sugar
1 tsp. cinnamon

Slice bread into 1-inch-thick pieces. Beat eggs with milk, spices, sugar and vanilla. Dip bread slices in egg mixture and coat both sides well. Transfer to a plate. Cook toast in a large buttered pan or griddle until each side is golden and eggs are cooked through. To keep warm, place French toast in a preheated 200-degree oven and tent with aluminum foil so it doesn't dry out. Whip cream with vanilla, sugar and cinnamon until stiff peaks form. Garnish toast with whipped cream, nuts and maple syrup. Serves four.