Overnight Pumpkin Casserole

•  1 loaf of cinnamon raisin bread (1 lb)
• 8 oz reduced-fat cream cheese, cut into 3/4" cubes
• 8 large eggs
• 1 (12 oz) can evaporated milk
• 1 c canned pumpkin
• 2/3 c packed brown sugar
• 1/2 c fat-free milk
• 2 tsp ground cinnamon
• 1/4 tsp each nutmeg and ginger
• 1/8 tsp cloves
• 1/2 tsp salt
• 1/2 c chopped pecans
• confectioner's sugar and warmed maple syrup, optional

1. Cut each slice of bread into quarters 
2. Arrange half of the bread in a greased 13x9" casserole
3. Layer the cubed cream cheese and remaining bread, pressing into place slightly
4. In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, milk, spices, and salt, and pour over the top
5. Cover and refrigerate overnight
6. Preheat oven to 350
7. Bake, covered with foil, for 40 minutes
8. Uncover for 25-30 minutes more, or until lightly browned and a knife inserted in the middle comes out clean
9. Let stand for 5-10 minutes before serving
10. Dust with confectioners' sugar and top with the warm syrup