• Preheat oven to 350 degrees F if baking the same day.

Casserole

• In a large bowl, whisk together the pumpkin, milk, eggs, 1/2 cup brown sugar, vanilla, pumpkin pie spice, 1 tsp of cinnamon and salt.
• Cut the bread into bite-sized pieces. Add the bread cubes to the pumpkin custard mix and stir to combine. Let it sit in the bowl and stir a couple of more times while you prepare the topping.

Topping

• In a microwave safe bowl, melt the butter.
• In a larger clean bowl, stir together the melted butter, remaining 1/2 c of brown sugar, pecans and 1/2 teaspoon of cinnamon until well combined.
• Spoon the bread casserole mixture evenly into an 8x8 casserole dish.
• Evenly spread the topping mixture over the top. I use a fork for this.
• Bake for 45 minutes.
• Or, cover the dish tightly with plastic wrap and store in the refrigerator overnight.
• The next morning, remove the plastic and bake uncovered at 350 degrees F for 50 minutes.
• Serve slices with a drizzle of maple syrup.