Dry Bread on Countertop: Cut bread into ½” cubes and spread out in an even layer on a large baking sheet. Leave out to dry the night before.
Dry Bread in the Oven: Preheat oven to 200° F. Cut bread into ½” cubes and spread out in an even layer on a large baking sheet. Bake in the oven until bread is dried out, about 30-40 minutes.
Preheat oven to 350°F.
Whisk pumpkin puree, eggs, milk, cream, maple syrup, vanilla, and spices. Place cubed bread in baking dish and pour mixture over top. Gently press down with the back of a spoon to ensure bread soaks up mixture. Top with chopped pecans.
Cover loosely with aluminum foil and bake for 40-55 minutes. Remove foil halfway through baking. Bake until top is golden brown. Serve with maple syrup or whipped cream.
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