Cut day-old sourdough into 1-inch cubes. If it’s fresh, toast cubes at 300°F (150°C) for 10–15 minutes until lightly crisped. Let cool.

In a large bowl, whisk together eggs, milk, pumpkin, brown sugar, vanilla, pumpkin spice, and salt until smooth.

Add bread cubes to the custard and toss until evenly soaked. Let sit for 10–15 minutes, gently stirring once or twice to ensure all cubes absorb the mixture.

Pour into a greased 8x8 or 9x9-inch baking dish. Sprinkle with pecans or pumpkin seeds if using.

Cover and refrigerate for at least 1 hour, or overnight for best flavor and texture.

Preheat the oven to 350°F (175°C). Bake uncovered for 45–50 minutes, until puffed and golden and the center is set. Tent with foil if browning too quickly.

While the bake cools slightly, whisk together cream cheese, maple syrup, powdered sugar, milk, and vanilla until smooth and pourable. Add more milk if needed.

Drizzle warm casserole with cream cheese glaze and serve with extra maple syrup on the side.