In a large shallow bowl, crack open your eggs and whisk them together until fully combined and slightly frothy. Add in the pumpkin puree, milk, ground cinnamon, and vanilla extract; whisk until smooth.

Take your whole-wheat bread and slice it into strips, aiming for about four strips per slice.

Dip each bread strip into the pumpkin mixture, ensuring they are soaked for about 10-15 seconds on each side.

Place a nonstick frying pan over medium-low heat and add a tablespoon of coconut oil until it’s shimmering.

Carefully lay the soaked bread strips in a single layer in the hot pan and cook for about 2-3 minutes until golden brown.

Once both sides are golden brown, remove the strips from the pan and serve warm with optional toppings.