Step 1: Grease a 9x13 inch baking dish. Arrange the French bread cubes evenly in the prepared dish.
Step 2: In a large bowl, whisk together the 4 eggs, milk, pumpkin puree, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, cinnamon, and nutmeg until well combined.
Step 3: Pour the pumpkin custard evenly over the bread cubes, ensuring all bread is moistened. Gently press down on the bread to help it absorb the liquid.
Step 4: In a separate medium bowl, beat the softened cream cheese with the remaining 1/4 cup granulated sugar, the second egg, and 1 teaspoon vanilla extract until smooth and creamy.
Step 5: Drop small spoonfuls of the cream cheese mixture over the top of the soaked bread. Use a knife or skewer to gently swirl the cream cheese into the bread mixture.
Step 6: Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow the bread to fully absorb the custard.
Step 7: When ready to bake, preheat your oven to 375°F (190°C). Remove the dish from the refrigerator and uncover.
Step 8: Bake for 35-45 minutes, or until the French toast is golden brown, puffed, and the center is set. A knife inserted into the center should come out clean.
Step 9: Let the bake cool for a few minutes before serving. Drizzle with maple syrup, sprinkle with chopped pecans or walnuts, and dust with powdered sugar if desired. Garnish with fresh berries.