Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat. Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft). Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.