In a large mixing bowl, combine 1 cup of pumpkin puree, 2 large eggs, and 1 cup of milk. Whisk until smooth and creamy.

Incorporate 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. If desired, whisk in 2 tablespoons of brown sugar.

Heat a skillet over medium heat for about 3-5 minutes. Add a tablespoon of butter or oil to the pan.

Prepare thick bread slices and dip each slice into the batter, letting excess drip off before placing onto the skillet.

Cook each side for about 3-4 minutes until golden brown. Adjust heat as necessary.

Transfer cooked French toast onto plates, drizzle with maple syrup, dust with powdered sugar, and sprinkle with pecans or walnuts. Serve warm.