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Remove the crusts from the bread slices and roll them out flat using a rolling pin. (If you are making normal French toast slices, you can skip this step and dip the whole slices into the custard).
Mix together the softened cream cheese, 1 tablespoon of maple syrup, and ¼ teaspoon of vanilla extract until smooth.
Spread the cream cheese mixture on each bread slice, leaving a little space at the ends. Roll each slice into a tight log.
Whisk together the pumpkin puree, eggs, milk, pumpkin spice, maple syrup, and vanilla to form the custard.
Dip each stuffed log/slice into the batter, shaking off any excess, and set aside.
Melt some butter in a pan on medium/low heat and cook the logs/slices until they are browned on both sides.