Pumpkin French Toast Breakfast Casserole

Spray a 2 quart casserole or 9" x 13" baking dish³ with non-stick spray. Place the bread cubes in the prepared baking dish.
10 to 12 ounces (283-340g) stale bread1
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, pumpkin, milk, vanilla extract, pumpkin pie spice, and salt, and whisk again until everything is completely combined.
¼ cup (57g) unsalted butter, ⅔ cup (132g) firmly packed brown sugar, 6 large eggs, 2 cups (480mL) milk, 1 Tablespoon vanilla extract, 2 teaspoon pumpkin pie spice, ¼ teaspoon salt, 1 cup pumpkin purée2
Pour the egg/pumpkin mixture over the bread, cover with a lid or foil, and allow to rest in the refrigerator for at least 3 hours or overnight.

When you are ready to bake the casserole, preheat the oven to 350ºF (177ºC) and make the streusel.
Place flour, brown sugar, chopped pecans, and pumpkin pie spice into a small bowl. Toss together with a fork until combined.
½ cup (60g) all-purpose flour, ½ cup (100g) firmly packed light brown sugar, ⅓ cup (40g) chopped pecans, 2 teaspoons pumpkin pie spice
Add the butter to the bowl, then use a fork to smash the pieces of butter into the mixture.
½ cup (113g) unsalted butter
Use your fingers to press the ingredients together until butter is in small chunks. I like to pick up chunks of butter and gently pinch them between my thumb and pointer and middle fingers to flatten slightly. I then drop the flattened pieces of butter back into the mixture so they pick up the dry mixture, then go through the whole bowl again with all of my fingers to "fluff" the mixture and turn the flattened pieces back into larger chunks. You are aiming for mostly medium-size chunks and some smaller and larger chunks.
Scatter the streusel over the French toast casserole, then bake for 60 to 70 minutes or until the top is golden brown and the egg mixture looks set. Baked casserole freezes well, up to 3 months. Thaw in the refrigerator overnight, and reheat portions as needed. You can also freeze unbaked casserole unbaked, up to 3 months-- freeze after adding the custard mix. Do not add streusel topping, thaw in the refrigerator, add topping, and bake as directed.