• Grease a 9x13 pan with nonstick spray.
• Cut up your bread, or tear it into chunks, and spread it evenly into your prepared pan.
• Add the eggs, heavy cream, milk, pumpkin, sugar, vanilla cinnamon, pumpkin pie spice, and salt to a large bowl and stir them all together.
• Pour the egg custard mixture over the top of the bread evenly. Flip some of the bread pieces over if they don't get any custard on them while pouring.
• Cover the pan and place it in the fridge to chill until needed, at least 4 hours, preferably overnight (10+ hours).

For the Streusel Topping:

• In a medium bowl, stir together the flour, brown sugar, cinnamon, and pumpkin pie spice.
• Use a pastry blender or 2 forks, cut the butter into the mixture evenly, until you have small pea sized clumps.
• Stir in the pecan pieces.
• Cover in an airtight container, or ziplock bag, and place in the fridge until you're ready to bake, unless using immediately.

For Baking:

• When you're ready to bake it, remove the pan from the refrigerator and let it come to room temperature while you preheat the oven to 350 degrees Fahrenheit.
• Break the crumble into small pieces, if you made it ahead of time. If not, make the streusel topping now.
• Sprinkle the streusel evenly over the top of the french toast casserole.
• Bake for 45 to 55 minutes, until the casserole is cooked through and no longer soggy. (You can test it with a toothpick to make sure that comes out dry).
• Let cool for a few minutes, then slice up and serve.
• Top individual portions with powdered sugar, butter, and syrup as desired.