CREAM CHEESE FILLING:

In a large bowl, beat the cream cheese, confectioners' sugar, & cinnamon on medium speed until light & fluffy, 2 to 3 minutes. Set aside.

FRENCH TOAST MIXTURE:

In a large bowl, whisk together the milk, pumpkin purée, eggs, pumpkin pie spice, & vanilla extract.

Spray a casserole dish with a nonstick spray. Place a layer of bread cubes evenly into the prepared dish. Pour half of the pumpkin purée mixture evenly over the top. Spread the cream cheese filling in an even layer. Top with the remaining bread cubes. Top with the remaining pumpkin purée mixture.

Cover & place in the refrigerator for at least 2 hours or overnight.

CRUMB TOPPING:

Preheat the oven to 350°F.

In a large bowl, combine the all purpose flour, brown sugar, & cinnamon. Add the butter & toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

Sprinkle the crumb topping evenly over the bread cubes.

Bake for 35 to 45 minutes, or until golden brown.

Sprinkle the chopped pecans & confectioners' sugar, if desired.

Serve immediately.