Pumpkin French Toast Bake

 MAKE NIGHT BEFORE                                                                                                                           
    5 1/2 - 7 1/2 cups (~225 g) 1-inch bread cubes (depending on type of bread)*
    7 large eggs
    2 cups (480 ml) milk (any kind)*
    1 tsp vanilla extract
    1 1/2 tsp pumpkin pie spice
    1/4 cup (87 g) pumpkin butter (or 1/2 cup pumpkin puree)*
    3-4 tablespoons (41-55 g) brown sugar for topping
    optional: Nuts, like pecan or walnuts

    Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9x13-inch baking dish quite full.
    In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
    In the morning, preheat oven to 350 degrees F (176 C), uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
    Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.
Notes
* For the bread cubes, just use as much bread as it takes to fill the bottom of your dish generously, plus up about 1 to 1.5 inches. If you've added too much to soak up the liquid, just remove some. And if it looks too wet, add some more bread.