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

Cut brioche or challah bread into bite-sized cubes and gently fold them into the batter, soaking for about 10-15 minutes.

Heat a skillet over medium heat, add butter, and swirl until melted but not browned.

Add half of the soaked bread cubes to the skillet and cook for 3-4 minutes per side until golden brown.

Remove cooked bites and repeat with remaining soaked bread after adding another tablespoon of butter.

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