Lightly coat a 7x11 or 9x13 inch casserole dish with non-stick spray. Add the cut up Thomas English Muffins to the casserole dish and spread into an even layer. Set aside.
In a large bowl whisk the eggs, then add the milk, pumpkin puree, brown sugar, vanilla and pumpkin pie spice. Whisk to combine. Pour the mixture over the top of the bread, trying to coat evenly.
*You can either cover with plastic wrap and place in fridge over night or let soak for about 15 minutes and bake right away.
Before baking make the crumb topping – melt the butter in a small pot over medium-low heat. Add the brown sugar, salt and vanilla and stir just until melted. Remove from heat and stir in the flour. Let the mixture cool before crumbling and sprinkling over the pumpkin French toast bake.
Bake in a 350 degree F. oven for 45 to 50 minutes or until set in the center. Let cool slightly before serving. Enjoy with fresh whipped cream and maple syrup!