In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until smooth.

Cut your bread into 1-inch cubes and gently fold them into the custard mixture, allowing to rest for about 10 to 15 minutes.

Heat a large non-stick skillet over medium heat and melt 1 tablespoon of butter until it sizzles. Make sure it’s hot but not smoking.

Carefully place half of the soaked bread cubes into the hot skillet and cook for 3 to 4 minutes until golden brown. Flip and cook for another 3 to 4 minutes.

Transfer the cooked bites to a warm plate, add another tablespoon of butter, and repeat the cooking process with the remaining bread cubes.

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