If the bread is very fresh and soft, leave the slices uncovered for 30 to 60 minutes to dry slightly. Slightly stale bread absorbs the pumpkin custard more effectively while staying sturdy.

Whisk the eggs, milk, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt in a shallow bowl or baking dish. Continue whisking until the pumpkin is fully incorporated and the mixture looks smooth.

Place a 10- to 12-inch nonstick skillet or griddle over medium heat. Add 1 tablespoon (14 g) of butter and let it melt until foamy but not browned.

Place one or two slices of bread in the pumpkin custard. Soak for about 20 to 30 seconds per side, turning carefully so both sides are coated. The bread should feel saturated but remain firm enough to lift without tearing.

Transfer the soaked bread to the skillet: Cook for about 2 to 3 minutes, until the underside is golden brown and the edges look set. If the bread is browning too quickly, reduce the heat to medium-low.

Turn the slices with a wide spatula and cook for another 2 to 3 minutes. The second side should be golden brown, and the center should feel set but tender.

Transfer the finished French toast to a plate and repeat with the remaining bread. Add the remaining 1 tablespoon (14 g) butter to the skillet as needed between batches.

The exterior should be golden brown rather than dark, and the center should no longer look wet or contain visible liquid egg. If the outside is browning before the center is set, lower the heat and cook a little longer.

Serve immediately with optional maple syrup, powdered sugar, or toasted pecans.