Cut one pound challah or brioche into one-inch cubes. One (eight-ounce) package cream cheese, cut into little cubes. Six eggs? One cup of milk ½ cup thick cream, heavy duty
½ cups white sugar ¾ cup brown sugar, split up One cup purée from a pumpkin. ¾ teaspoon salt, split up Two tspues of pumpkin pie spice
One teaspoon of maple extract. 1 teaspoon vanilla essence ½ cup (one stick) chopped cold butter.
½ cup all-purpose flour for cooking. 1 tsp cinnamon ¼ tsp nutmeg ½ cup chopped pecans
Fill half of the cubed bread in a 9x 13-inch baking pan after greasing it.
Top the bread with half of the cream cheese; then, finish off with the remaining bread followed by the remaining cheese.
Combining the eggs, milk, cream, white sugar, ¼ cup brown sugar, pumpkin puree, ½ teaspoon salt, pumpkin pie spice, and both varieties of flavoring extract yields Spoon this over bread and cream cheese.
Plastic wrap covers the pan; chill for at least 30 minutes—up to eight hours.
Set the oven at 350 F. Add the remaining brown sugar and salt to the butter, flour, cinnamon, and nutmeg until the mixture seems to be pea-sized crumbs.
Over the french toast, toss the pecans into the crumb topping.
Bake the french toast uncovered until the top and sides start to brown, 40 to 50 minutes.
Savish warm, maybe served with powdered sugar and syrup.