In a large shallow dish, whisk together eggs, milk, pumpkin puree, vanilla extract and pumpkin pie spice.
Dip both sides of challah bread into egg mixture then set aside. Repeat until all has been coated in the mixture.
Heat a large skillet or griddle over medium high heat. Melt a knob of butter and place bread into skillet, about 2-3 at a time to reduce overcrowding.
Cook until both sides are browned, about 5 minutes total for both sides. Repeat until all French toast has been cooked through.
Serve with fresh fruit on top with sprinkled powdered sugar (optional) and maple syrup.
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