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1
For the casserole: Generously grease a 3-quart casserole dish with the butter.
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2
Arrange the bread slices over the bottom of the dish, overlapping them slightly.
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3
Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined.
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4
Whisk in the milk and cream.
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5
Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated.
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6
Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight.
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7
Position an oven rack in the center of the oven, and preheat to 350 degrees F.
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8
For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl.
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9
Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter.
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10
Mix in the pecans.
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11
To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top.
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12
Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven).
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13
Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly.
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14
Let rest 10 minutes before serving.
