Melt the ice cream in a shallow baking dish (20-30 seconds in the microwave, or leave out at room temperature for several minutes and allow to melt). Once ice cream has melted, whisk in the eggs, brown sugar, pumpkin spice and pumpkin spice extract into the melted ice cream.

Place a piece of bread in the batter and allow the bread to soak up the batter for at least one-minute. Flip the bread over and allow the other side to soak up the batter. Continue process with remaining pieces of bread.

In a large skillet on the stovetop over medium heat, add a tablespoon of butter. Once the butter has melted and the pan is hot, add 1-2 pieces of french toast to the skillet. Allow the french toast to brown before flipping over. Once the other side has browned, remove from the pan. Continue process with the remaining pieces of french toast.

Serve french toast warm, with butter, syrup, sprinkles.