Pumpkin Pecan French Toast Breakfast Casserole

6 slices French bread, cut into 1 inch cubes
6 slices Pumpernickel bread, cut into 1 inch cubes
1 cup pecans
4 slices bacon, cut into 1/2 inch pieces
1 cup pumpkin puree
3 cups half-and-half
8 large eggs
1 teaspoon vanilla
2 tablespoons brown sugar, packed
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
Maple syrup

In a 3 quart glass baking dish, add the French and Pumpernickel bread, bacon and pecans.
Mix together the pumpkin puree, half-and-half, eggs, vanilla, brown sugar, ginger, nutmeg, cinnamon and salt.
Pour the egg mixture over the bread and make sure the bread is coated as evenly as possible. Using a spatula press the bread down to help absorb the egg. Cover with tin foil and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees.
When oven is preheated, bake (covered) for 40 minutes, remove from oven, uncover, return to oven and bake an additional 20 minutes. Drizzle maple syrup on top and serve immediately.