Chop your bread into small pieces and place into dish. I used a round dish with a diameter of 5 inches.
Whisk your eggs together, adding the milk, pumpkin puree, vanilla and pumpkin pie spice. Pour over the bread.
Cover and let it sit in the fridge overnight. In the morning, preheat the oven to 375 Fahrenheit.
Take the soufflé out of the fridge and let it warm to room temperature while the oven preheats.
When the oven reaches 375, put the soufflé on a tray (Mine spilled out of the dish a little) and into the oven. It should cook for about 35-45 minutes. Remember, as it is a soufflé, the dish can be a little wet. The eggs will be all cooked.
After it is done, top with butter and maple syrup. Enjoy!