1 (16 oz) loaf sara lee brown sugar cinnamon bread (can also use raisin bread)
1 (12 oz) can evaporated milk
1 (15 oz) can pumpkin (NOT pumpkin pie filling)
1/2 cup plus 3 tbs sugar, divided
3 eggs
1 1/2 tbs pumpkin pie spice
1 tbs vanilla extract (can also use orange extract)
1/4 cup chopped pecans
vanilla frozen yogurt OR cool whip, if desired, for topping

preheat oven to 400°. lightly spray a baking dish with pam. slice bread into 1″ cubes; set aside. pour evaporated milk into a small microwave-safe bowl; heat on HIGH for 3 minutes. in a lg bowl, whisk pumpkin, 1/2 cup sugar, eggs, spice blend & vanilla until smooth. gradually whisk milk into pumpkin mixture.

place 1/2 of the bread cubes over the bottom of the prepared baking dish. pour half of the pumpkin mixture over the bread cubes. top with remaining bread cubes, then remaining pumpkin mixture. sprinkle pecans evenly over bread. sprinkle with remaining sugar. bake 25-30 minutes or until set. let stand 15 minutes before serving. top with frozen yogurt or cool whip if desired.