Overnight Pumpkin French Toast Casserole

Directions

1. Cut each slice of bread into quarters. Arrange half the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly.
2. In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight.
3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean.
4. Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.