Preheat your oven to 350℉.
Coat your 10 ½-inch cast iron skillet with baking spray and set aside.
In a large mixing bowl, whisk the eggs, pumpkin puree, coconut milk, coconut cream, coconut sugar, pumpkin spice, salt, and vanilla.
Place the bread pieces in the skillet and pour the egg mixture evenly, making sure each piece of bread is coated.
Add the chopped pecans throughout the bread mixture.
Place the skillet in the refrigerator for at least 2 hours so the bread thoroughly absorbs the egg mixture.
Take out of the refrigerator and bake for 45-60 minutes, or until the center of the French toast is set and the top is golden.
Carefully take out of the oven and let cool for 10-15 minutes.
Drizzle the top of the French toast with melted Evolved Pumpkin Spice Coconut Butter Cups, add maple syrup and enjoy!