Prep Dish & Arrange Bread: Butter a 9x13-inch ceramic baking dish generously. Cut the brioche loaf into 1-inch cubes and scatter them evenly into the prepared dish.

Whisk Velvety Pumpkin Custard: In a large mixing bowl, vigorously whisk together the eggs, pumpkin puree, whole milk, heavy cream, brown sugar, cinnamon, pumpkin pie spice, vanilla extract, and salt until smooth and uniform.

Pour Custard & Soak: Pour the spiced custard evenly over all the bread cubes. Press down gently with a spatula or back of a spoon to ensure every cube absorbs the custard. Let rest on the counter for 20 minutes (or cover tightly with foil and refrigerate overnight for an easy make-ahead breakfast).

Prepare Cinnamon Pecan Streusel: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the cold cubed butter, cutting it in using a pastry cutter or your fingers until pea-sized crumbly clusters form. Stir in the chopped pecans.

Scatter Topping & Bake: Preheat oven to 350°F (177°C). Scatter the pecan streusel evenly over the soaked bread. Bake uncovered for 40 to 45 minutes until the custard is set in the center and the streusel topping is golden brown and crunchy.

Rest & Serve Warm: Cool for 10 minutes to allow the custard to settle before slicing. Serve warm topped with a dollop of fresh whipped cream and a generous drizzle of warm pure maple syrup.