Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, bourbon, cinnamon and salt. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you're able to handle them. Chop up the pecans until finely chopped and set aside.

In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.

Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.

Preheat your cast iron skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. (I like to do a little bit of both.) When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans. Serve warm with maple syrup.