In a large mixing bowl, combine 4 eggs, 1 cup of milk, 1 cup of pumpkin puree, 1/4 cup of granulated sugar, 1 teaspoon of vanilla extract, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and a pinch of salt. Whisk everything together until smooth and well combined, ensuring there are no lumps, which should take about 2 minutes.

Cut 8 slices of brioche or challah bread into bite-sized cubes. Add the bread cubes to the pumpkin custard mixture, gently folding them in to ensure even coating. Allow the bread to soak for 10-15 minutes, flipping occasionally, until the cubes are saturated but not falling apart.

While the bread is soaking, heat a large skillet over medium heat. Melt 1 tablespoon of butter in the skillet, swirling it around as it melts to coat the surface evenly.

Once the skillet is hot, take half of the soaked bread cubes and carefully place them in a single layer in the skillet. Cook them for 3-4 minutes until the bottoms are golden brown, then flip them over and brown the other side for another 3-4 minutes.

Remove the first batch from the skillet and place them on a plate. Add another tablespoon of butter to the skillet, allowing it to melt completely. Repeat the process with the remaining soaked bread cubes, cooking them the same way.

Once all the bites are cooked, serve them warm on a plate. Drizzle with maple syrup and dust with powdered sugar.