Place the cubes of bread into a greased 9/13 casserole dish.

Whisk together the milk, cream, eggs, sugar, pumpkin purée, vanilla extract, and pumpkin pie spice until combined.

Slowly pour the pumpkin custard mixture over the cubes of bread making sure all of the bread is soaked.

Cover with plastic wrap (cling film) and refrigerate for at least three hours (preferably overnight to allow the bread to soak up the custard.

To make the pecan streusel topping, chop the pecans into small pieces and place them into a mixing bowl with the diced butter, brown sugar, flour, and pumpkin pie spice.

Use your hands to blend the ingredients together and break the butter down into small pieces. Mixing until there are no more large chunks of butter. Ensure sure that all the pieces of pecan and butter are coated in flour, sugar, and spice.

When ready to bake, Preheat the oven to 350°F/180°C/Gas 4.

Take the casserole out of the refrigerator and remove the plastic wrap.

Sprinkle the streusel mixture over the top and place it in the center of the preheated oven.

Bake for 45-55 minutes until golden brown.

Serve with whipped cream and/or maple syrup. Enjoy!