3 eggs 3/4 cup heavy cream 1/2 cup pumpkin purée 1/2 teaspoon vanilla extract 3 tablespoons sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 8 (1-inch thick) slices bread, such as challah or brioche, somewhat stale 1/4 cup butter or bacon fat, more as needed Powdered sugar, as desired Maple syrup, preferably grade B, as desired

Step 1 In a medium bowl, beat the eggs. Whisk in the cream and pumpkin purée, then the vanilla, sugar, cinnamon, nutmeg, ginger and allspice. Pour the batter into a wide, shallow baking dish.

Step 2 Soak the bread slices in the egg mixture on both sides, 1 to 2 minutes per side.

Step 3Heat a large, heavy-bottomed skillet over medium heat until hot. Melt butter or bacon fat in the hot pan, then add 2 slices of the bread. Reduce the heat and fry the slices gently on each side until the bread is crisp and golden brown, and the inside of the bread is cooked through, 3 to 4 minutes per side. Cover the pan while cooking so the bread toasts evenly and thoroughly.

Step 4Remove the toast and hold on a baking sheet in a warm oven until all of the slices are toasted. Repeat with the remaining slices.

Step 5Slice the toast and divide it among four plates. Dust each serving with powdered sugar, if desired, and serve with warm maple syrup.

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