For the Warm Chocolate Ganache, warm the cream over medium heat in a small saucepan until it begins to steam and bubbles are just breaking the surface, about 3 minutes. Place the chopped chocolate in a heat-safe bowl and pour the hot cream over top. Stir until the chocolate is completely melted and the mixture is smooth. Set aside.
For the Pumpkin Spice French Toast, whisk together the sugar and pumpkin spice blend in a large shallow bowl until they are well combined. Set aside.
Cut each slide of ACE Bakery® Brioche into 4 strips.
In another large shallow bowl, whisk together the eggs, milk, and vanilla extract.
In a large skillet over medium-high heat, melt ½ tablespoon of butter.
Working in batches, dip the bread into the egg mixture and then remove it, allowing the excess to drip away. Arrange it in the skillet and cook until it is golden brown, about 3 minutes. Flip and cook for an additional 2 minutes.
Remove the French toast from the skillet and use tings to roll each piece in the pumpkin spice mixture, coasting it completely. Transfer it to a cooling rack and repeat steps 5-7 until all the of the French toast is cooked.
Serve French toast immediately with the Warm Chocolate Ganache on the side for dipping.