1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Place the bread cubes in the prepared baking dish, spreading them out evenly.
3. In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt until well combined.
4. Pour the pumpkin mixture over the bread cubes, making sure to coat all pieces evenly. Gently press down with a spatula to ensure the bread absorbs the custard.
5. If you’re adding pecans, sprinkle them over the top of the casserole.
6. Cover the dish with foil and let it sit at room temperature for at least 30 minutes, or refrigerate overnight to deepen the flavors.
7. Bake, covered, for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
8. Let the casserole cool for a few minutes before serving with a drizzle of maple syrup.

Remember, cooking is about using your senses, just like my abuela taught me. Listen for the gentle sizzle of the casserole as it bakes, and trust that your nose will guide you to the perfect finish.