In a large mixing bowl, combine the pumpkin puree, eggs, and milk. Whisk vigorously until smooth and uniform.

Incorporate the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar into the pumpkin mixture. Whisk until mixed.

Allow the batter to rest for about 5-10 minutes at room temperature.

Preheat a non-stick skillet over medium heat and add butter or oil to coat the bottom.

Dip each slice of bread into the pumpkin batter, ensuring they are thoroughly covered.

Cook dipped bread for 3-4 minutes until golden brown, then flip and cook for an additional 3-4 minutes.

Remove from skillet, drizzle with maple syrup, and garnish with powdered sugar and nuts if desired.