Slice the sourdough bread into thick slices, approximately ¾ to 1 inch each, and arrange on a baking sheet.

In a mixing bowl, whisk together the eggs, milk, canned pumpkin, vanilla extract, maple syrup, and pumpkin pie spice until smooth.

Preheat a skillet over medium to medium-low heat and add butter to coat the surface.

Dip each slice of bread into the custard mixture for about 30 seconds on each side.

Place the soaked slices in the skillet, cooking for 2 to 5 minutes on each side until golden brown.

Once cooked, transfer the toast to a warm plate and serve immediately with optional toppings.