In a mixing bowl, whisk together the pumpkin puree, eggs, and milk until smooth. Add vanilla, cinnamon, nutmeg, ginger, and salt. Stir in brown sugar if desired. Let sit for 10 minutes.

Preheat a non-stick skillet over medium heat for 3-5 minutes. Add butter or oil once hot, coating the skillet.

Dip each slice of thick bread individually into the pumpkin batter for 10-15 seconds on each side.

Cook each soaked slice on the skillet for 3-4 minutes per side until golden brown.

Stack cooked French toast on a plate, drizzle with syrup, and garnish with powdered sugar and nuts as desired.