In a large mixing bowl, whisk together 1 cup of pumpkin puree, 2 large eggs, and 1 cup of milk until smooth and creamy. Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt. Stir in 2 tablespoons of brown sugar if desired and let the batter rest for a few minutes.

Preheat a non-stick skillet or griddle over medium heat. Add a tablespoon of butter or oil until the surface is coated.

Dip each slice of thick bread into the pumpkin batter, ensuring each side is coated, and soak for 15-30 seconds per side.

Place the soaked bread slices onto the skillet and cook for 3-4 minutes or until golden brown. Flip and cook for another 3-4 minutes.

Stack two cooked slices on a plate, drizzle with maple syrup, dust with powdered sugar, and top with chopped pecans or walnuts if desired.