Spray a 9x13’’ baking dish with non-stick cooking spray.
Prepare the casserole: Place half of the cubed bread into the baking dish. Sprinkle ¾ cup of pecans evenly over the bread. Repeat with the remaining bread and pecans. Set aside.
Prepare the egg custard: In a large bowl, whisk together the eggs, milk, pumpkin, sugar, half-and-half, vanilla, pumpkin pie spice and salt. Pour the egg mixture over the bread. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight. (SEE NOTES)
Preheat oven: Position oven rack in the center of the oven. Preheat oven to 350 degrees Remove casserole from the refrigerator and let sit on the counter to remove the chill while the oven preheats.
Bake: Uncover the baking dish and sprinkle the top evenly with ½ teaspoon pumpkin pie spice. Bake for 50 minutes to 1 hour, or until the casserole is set and no longer jiggly in the center. (If the top of the casserole starts to brown too quickly near the end of baking, lightly tent the casserole with aluminum foil and continue baking.)
Serve: Let the casserole cool in baking dish for 5-10 minutes before drizzling with icing or sprinkling with powdered sugar. Slice and serve with maple syrup. Enjoy!
Homemade Cream Cheese Icing:
5 TBS Confectioners’ Sugar
3 ounces Cream Cheese - softened
2 TBS Milk
¼ tsp Vanilla Extract
Pinch of Kosher Salt
Whisk everything together in a small bowl. Drizzle over French toast casserole.
Recipe yields 8-10 servings. Nutritional information based on 8 servings.