Whisk together the remaining ingredients in a large bowl. Add the bread and toss to coat.
Coat a 9 by 13 inch baking dish with cooking spray. Pour the bread pudding mixture into the dish. Cover and let sit at room temperature for 20 minutes.
Preheat oven to 325F.
Bake the pudding on the lower middle rack until it is golden brown and puffing up around the edges, with a slight jiggle in the middle, approximately 45-50 minutes.
Let cool for 30-45 minutes before serving warm. Top with additional pecans if desired. This pudding is great served with whipped cream or ice cream.
Pumpkin bread or pumpkin spice bread are best for this recipe, but any type of bread will work. A 9.5 inch loaf was the perfect amount to get 8 cups.You can let the bread soak in the refrigerator for up to 24 hours if needed.You can use 2.5 teaspoons of any pumpkin spice blend instead of the cinnamon, ginger, and nutmeg. Learn how to make pumpkin spice here!