If using eggs, add them to a flat-bottomed container large enough to hold 1 piece of the bread you are using. Beat eggs very well.
Or add the egg substitute to the dish.
Add all the other French toast (not sauce) ingredients. Mix everything well.
Heat griddle on medium heat. Add oil and spread over hot griddle with a silicone pastry brush.
Dip 1 piece of bread into egg mixture, turn bread over, and with a fork, transfer it to prepared, heated griddle. Continue dipping bread and filling the griddle. Let pieces of bread cook until the first side is golden brown. Turn and cook second side. Remove to a wire rack. Cook bread pieces until all the egg mixture is used up. HINT: Don't disturb dipped bread on the griddle until the egg mixture has had a chance to cook.
Combine fruit, sweetener/sugar, and pumpkin pie spice into a microwave-safe bowl. Cover and microwave until bubbly, 1-2 minutes depending on fruit type.
Serve warm French toast with warmed fruit.
Both the French toast and fruit mixture freeze well separately. Let French toast cool and put in a plastic zipped bag. When ready to use, put a piece of French toast in a toaster. Warm frozen fruit in microwave-safe container. Make enough for several breakfasts!