Preheat oven to 350 degrees F and spray a 9 x 13 baking dish with non-stick cooking spray. Transfer the chopped bread to the prepared baking pan and set aside.
In a large mixing bowl whisk together the eggs, Soymilk, Creamer, pumpkin puree, granulated sugar, vanilla extract, and pumpkin pie spice.
Carefully pour the prepared egg mixture into the prepared baking pan, trying to cover as much of the bread as possible as you pour.
Optional- cover the prepared baking dish with foil and refrigerate overnight or move onto the next step and bake immediately.
Prepare the streusel- In a medium mixing bowl, whisk together the flour, brown sugar, and cinnamon. Mix in the pecans, if using. Add the cold plant-based vegetable butter or coconut oil and gently use your fingertips to break apart into smaller pieces until a course, mealy mixture forms. Sprinkle over the top of the casserole.
Bake the prepared pumpkin french toast bake in the center rack of your oven at 350 degrees for 40-50 minutes, or until the top is crispy and the center is no longer wet. If the top starts to brown, carefully tent with a large piece of foil.
Remove from the oven and allow to cool for 5 minutes before serving. Enjoy with a light sprinkling of powdered sugar or maple syrup, if desired. Enjoy!