In a mixing bowl, whisk together eggs, milk, pumpkin puree, and granulated sugar until smooth.

Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the mixture.

Cut brioche or challah bread into bite-sized cubes and gently fold into the custard mixture.

Allow the bread to soak in the mixture for about 10-15 minutes.

Heat a skillet over medium heat and melt the butter, swirling to coat the pan.

Carefully add half of the soaked bread cubes to the skillet and cook for 3-4 minutes until golden brown.

Flip the bread cubes to cook the other side for another 3-4 minutes.

Transfer the cooked bites to a plate and repeat cooking with remaining bread cubes.

Serve warm, drizzled with maple syrup and dusted with powdered sugar.