Add butter to saucepan and heat over MED heat until butter is melted. Add chopped pecans and cook about 2-3 minutes, until pecans are fragrant.

Add maple syrup and salt, cook, stirring often for 2-3 minutes, until slightly thickened.

Set aside.

Slice each slice of Texas toast into 3 pieces. Make sure you’re using stale bread, as this will help the sticks hold their shape and not be soggy.

In a shallow bowl, add 1/2 cup granulated sugar and 1 tsp ground cinnamon and stir to combine. Set aside.

In a large baking dish (like a 9x13” pan), add milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon and pumpkin pie spice and whisk until combined.

Add pat of butter to a large skillet and heat over MED-LOW to MED heat.

Dip each piece of bread into egg mixture, coating all sides. Don’t let the sticks soak in the mixture.

Place several sticks onto the hot skillet and cook until golden brown, turning to cook all sides.

Immediately transfer to sugar and cinnamon mixture and toss to coat.

Place French toast sticks on wire cooling rack.

Cook remaining sticks.

Serve warm, drizzled with praline maple syrup and dusted lightly with powdered sugar.