Overnight Caramel-Pumpkin French Toast Bake

Every time I take this somewhere I am always asked for the recipe!  I serve it with Homemade Caramel Sauce instead of syrup and it is out of this world yummy!  And what's even better is that you make it the night before so all you have to do is pop it in the oven in the morning.

3 1/2 - 4 1/2 cups 1-inch bread cubes; any type of bread will work (go for the day-old bread at your favorite bakery)

7 large eggs

2 cups of milk

1 tsp. vanilla

1 1/2 tsp. pumpkin pie spice

3/4 cup pumpkin butter (you can make your own using this recipe or use store bought)
 A double batch of Homemade Caramel Sauce, divided

3/4 cup chopped pecans

Cut any kind of bread into 1 inch cubes.  Cut enough to fill a lightly greased 9x13 baking dish quite full.

In a large mixing bowl combine eggs, milk, vanilla, pumpkin pie spice, one batch of cooled caramel sauce, and pumpkin butter and mix completely.  Pour egg/caramel mixture over the bread and press the bread down with your hands making sure every piece of bread has a good soaking of egg mixture.  Cover with saran wrap and place in the fridge overnight.  

In the morning, preheat your oven to 350 degrees.  Remove saran wrap and add chopped pecans all over the top of the soaked bread.  Bake for 45 minutes until golden brown and no longer sopping wet. While it's baking, make your second batch of caramel sauce.  After you remove the french toast from the oven, pour the caramel sauce evenly over the top before serving.