Cut Martin’s Potato Bread into 1-inch cubes. Just use enough to fill a lightly greased 9×13 baking dish quite full.
In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree and pie spice until well combined. Pour over bread and push down until it’s all soaked and mostly covered. Cover and refrigerate overnight.
Preheat oven to 350˚, uncover and top with brown sugar, additional pumpkin pie spice. Bake for 35-45 minutes or golden brown and no longer wet.
Serve immediately with maple syrup. Store leftovers in the refrigerator covered for up to a couple days.