1. Whisk together pumpkin purée, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.

2. Lay out bread slices and let them air dry for 10 minutes if they are fresh.

3. Heat a non-stick skillet or griddle over medium heat and grease with butter or oil.

4. Dip each bread slice into the pumpkin custard, allowing it to soak for a few seconds on each side, then let excess drip off.

5. Cook each slice on the griddle for 2–3 minutes per side until golden brown and slightly crisp.

6. Keep cooked slices warm in a 200°F oven until all batches are done and serve with maple syrup or toppings of choice.