Preheat oven to 275 degrees Fahrenheit.

Cut the rolls into cubes (should equal roughly 8-9 cups). Spread the cubed bread into a single layer on a baking sheet. Bake bread cubes at 275˚F for 15-20 minutes to dry out/stale the bread. Bread will feel slightly crisp when touched.

FRENCH TOAST CASSEROLE: Spray a 9x13-inch pan with non-stick cooking spray. Place the toasted bread cubes inside the baking pan. Set aside.

In a large bowl, whisk together the milk, heavy cream, granulated sugar, pumpkin puree, eggs, pumpkin pie spice, and vanilla. Pour evenly over the cubed bread in the prepared pan. Cover with plastic wrap and refrigerate for at least 3 hours, or up to overnight.

STREUSEL TOPPING: Combine the all-purpose flour, chopped pecans, brown sugar, pumpkin pie spice, salt, and cold butter in a bowl. Cut ingredients together with a pastry blender or fork, or rub together with your fingers until pea size crumbs form. Place streusel in the fridge until ready to bake.

Preheat oven to 350 degrees Fahrenheit. Remove the pumpkin French toast casserole from the fridge and discard the plastic wrap. Top evenly with the prepared streusel.

BAKE at 350˚F for 45-60 minutes, or until the casserole is no longer jiggly. If the crumb topping starts browning too quickly, you can tent the pan with foil and continue baking. Serve warm with maple syrup or powdered sugar.