In a mixing bowl, combine pumpkin puree, eggs, and milk, whisk until smooth and creamy. Add vanilla extract, cinnamon, nutmeg, ginger, and salt. Optionally stir in brown sugar.

Allow the batter to sit for about 5 minutes.

Set a skillet over medium heat. Add butter or oil to coat the surface.

Dip each slice of thick bread into the batter, soaking each side briefly.

Cook the bread slices in the skillet for 3-4 minutes until golden brown, flip and repeat.

Serve stacked on a warm plate, drizzled with maple syrup and topped with powdered sugar and chopped nuts.