In a shallow mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well-blended.

Heat a large skillet or griddle over medium heat and add 1 tablespoon of butter, allowing it to melt and coat the surface.

Dip each slice of bread in the pumpkin mixture, turning to coat both sides thoroughly. Let each slice soak for about 10 seconds.

Place the soaked bread slices on the hot skillet. Cook for 3–4 minutes per side, or until golden brown. If needed, add the remaining butter while cooking the batches.

Transfer cooked French toast to a serving plate. Serve warm, optionally topped with maple syrup, whipped cream, or a sprinkle of cinnamon.

For best results, use sturdy, slightly stale bread that can absorb the custard without falling apart.

If your bread is very fresh, lightly toast it before dipping.

You may substitute whole milk with your preferred non-dairy milk.

Double the recipe for larger groups.