French Toast Casserole:

Lightly grease a 9x13 inch (23 x 33 cm) glass baking dish.

Cut or tear the bread into small pieces and toss them into the greased dish.

In a big bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice, and vanilla extract.

Pour this mixture over the bread, stirring gently to make sure all the bread is coated.

Streusel Topping:

In a medium bowl, stir together the flour, brown sugar, white sugar, pumpkin pie spice, and chopped pecans.

Stir in the melted butter until everything is crumbly.

Baking:

Preheat your oven to 350°F (180°C).

Sprinkle the streusel topping over the French toast casserole.

Cover the dish with aluminum foil and bake for 40 minutes.

Take off the foil and bake for another 15-20 minutes, or until a toothpick comes out clean.

**If Baking the Next Morning**

Cover the dish with aluminum foil and pop it in the fridge overnight.

Cover the bowl of streusel with plastic wrap and refrigerate.

When you're ready to bake, preheat the oven to 350°F (180°C).

Sprinkle the streusel over the casserole.

Bake covered with foil for 40 minutes, then remove the foil and bake for another 15-20 minutes.