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.