Step 1

Prepare the French Toast layer: Preheat oven to 350°F. Slice the bread into 1 1/2 inch cubes and place in a greased 9x13 inch dish or large casserole dish. Set aside.

Step 2

In a mixing bowl, whisk together eggs, sugar, milk, cream, vanilla cinnamon, ginger, cloves and nutmeg. Add pumpkin purée and whisk until smooth.

Step 3

Pour egg mixture over the bread and toss gently to coat. Make sure the pieces on top are nicely coated. There will still be a bit of liquid in the dish as well, you can let it sit out to absorb more of the liquid if desired.

Step 4

Prepare the streusel topping: Combine the flour, brown sugar, cinnamon, and sea salt and stir to combine. Add the cold butter, cubed, into the mixture and use a fork or pastry cutter to break down into small pieces and combine until the mixture is in small crumbles. You can also use a food processor for this step. Add the pecans and toss.

Step 5

Sprinkle the streusel topping over the pumpkin French Toast mixture evenly. Make sure as few of the pecans are exposed so as not to burn.

Step 6

Bake for about 45-55 minutes or until the French Toast is puffy, golden and the center is not too wet. The streusel should be a golden brown as well.

Step 7

Remove from the oven and allow to cool for about 10-15 minutes before serving. Serve with a drizzle of maple syrup or even whipped cream!

Step 8

Store leftovers in an air tight container for up to 5 days in the refrigerator. You can freeze this casserole as well.