Recipes

1. Spray large 9 x 13 pan with cooking spray. Cube loaf and place half of the bread cubes into the pan. Sprinkle pecans over bread then place remaining bread cubes on top.
2. In a medium saucepan, heat the milk, cream and sugars until sugars are melted and milk is warm.
3. In medium bowl, whisk together vanilla, eggs, pumpkin puree and spices. Slowly drizzle the warm milk into the eggs whisking constantly.
4. Carefully pour mixture over bread, making sure it is completely coated. If necessary, use a spatula and move bread to make sure it is coated in the mixture.
5. Cover pan with plastic wrap and refrigerate overnight. Prepare topping. Sprinkle topping on just before baking
6. To bake: Remove casserole from refrigerator while oven heats. Heat oven to 350F. Bake, uncovered for 45-60 minutes, until center is set and no longer soggy.
7. Let cool 10 minutes before serving. Serve with warm melted butter, maple syrup, powdered sugar, fruit of choice, or toasted chopped pecans.

Instructions Topping

1. Combine all ingredients in food processor. Pulse until it resembles course crumbs. Place in container with lid overnight in refrigerator. Sprinkle on casserole just before baking.