Cut the french bread into slices that are around ¾ - 1 inch thick. Discard the heels of the loaf. Butter a 9x13” baking dish on the bottom and sides.
In a large bowl combine the pumpkin puree, eggs, milk, cream, vanilla, salt and cinnamon until smooth. Submerge each slice of bread into the egg mixture, holding it down until the bubbles stop rising. This only takes a few seconds for each piece. Transfer to the buttered baking dish forming two rows.
Cover the baking dish with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350 degrees.
Stir together the melted butter, brown sugar, cinnamon and chopped pecans. Drizzle the pecan topping over the middle of each row of soaked bread. Bake for 40 - 45 minutes, or until the tops of the bread are golden brown and toasty. Serve.
Try not to go longer than 12 hours for the soaking. If you let it stay in the refrigerator for too long the flavor will warp and start to taste funny.
This cooked overnight french toast can be easily reheated in the microwave or oven and served again. It will stay fresh in the refrigerator for up to 3-5 days.