In a medium bowl, whisk together 1 cup of pumpkin puree, 2 large eggs, and 1 cup of milk until smooth. Add 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger, and ¼ tsp salt. Mix in 2 tbsp brown sugar if desired, and let sit.

Place a non-stick skillet over medium heat for 2-3 minutes, then add butter or oil to coat the surface.

Dip each slice of thick bread into the pumpkin batter, ensuring both sides are coated.

Cook the soaked bread slices on the skillet for 3-4 minutes until golden brown, then flip and cook the other side.

Stack the cooked slices on a serving plate, drizzle with maple syrup, and sprinkle with powdered sugar and optional toppings.