Spread coconut oil or butter in a 9×13 inch baking dish. Put the torn bread in an even layer in the prepared baking dish. Set aside.
Whisk together eggs, milk, applesauce, maple syrup, pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and salt. Pour mixture over the bread in the baking dish. Cover and refrigerate overnight or at least 4 hours.
When ready to eat, remove the casserole dish from the refrigerator. Preheat oven to 350°F.
Bake the Pumpkin French Toast Casserole in the preheated oven for 35-40 minutes, until cooked through {If it starts to get too brown, just cover lightly with foil and bake until done}. Serve with extra maple syrup if desired.
Notes
*8 ounces of bread is about 8-9 slices of whole grain bread.