In a pie plate whisk together the flour, brown sugar, salt, cinnamon, nutmeg, ground ginger, and pumpkin pie spice.
Add in the milk, vanilla, and eggs, mix well.
Whisk in the pumpkin puree until combined.
Preheat your skillet or griddle to medium-high heat (about 325-350 degrees F).
Place your butter in the pan and let melt.
Dip the bread into the pumpkin egg mixture and flip it to coat the other side.
Cook the bread for about 2-3 minutes per side until golden brown.
Serve with powdered sugar and maple syrup.
Notes
Recipe Tip.
Adding flour to the batter helps to make the french toast extra fluffy and helps the mixture to coat and stick to the bread well.
Freezing.
You can freeze your french toast on a baking sheet for one hour until solid and then transfer to an airtight container for up to 2 months. Reheat before serving.
Leftovers.
Your leftover french toast can be kept stored in a Ziploc bag in the fridge for up to 4 days. Warm in the microwave before eating or eat it cold if desired.