In a large mixing bowl, whisk together pumpkin puree, eggs, and milk until smooth. Add vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir in brown sugar if desired. Let batter sit for 5 minutes.

Heat a skillet on medium and add a tablespoon of butter or oil to coat.

Dip thick slices of bread into the batter, coating both sides. Let excess batter drip off.

Place soaked bread onto the heated skillet and cook for 3-4 minutes on each side until golden brown.

Stack cooked French toast on plates, drizzle with maple syrup, and top with powdered sugar and nuts if desired.