Preheat oven to 350°F.
In a small mixing bowl, whisk eggs lightly.
Add in milk, vanilla, maple, sea salt, and pumpkin and whisk to combine until smooth.**
Coat an 8x8 baking pan lightly with coconut oil.
Cut pieces of bread into 1 inch bite sized pieces and toss with pecans in pan.
Pour pumpkin mixture over the bread and pecans and gently stir bread to evenly coat every piece.
Bake for about 35-45 minutes or until a knife or toothpick near the center comes out clean.
In the last 10 minutes, you can sprinkle with extra pecans as well if desired.
Allow to cool for about 5 minutes before serving.
Drizzle with extra maple or maybe even add some freshly made whipped cream, regular or dairy free!
**If you are making this egg free, whisk the flax and milk together first and allow to chill for 15 minutes before moving forward.