Lightly greasing a 9x13-inch baking dish with butter or non-stick spray. Cut brioche bread into cubes, layering it in the dish with dollops of cream cheese.

In a large bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt until smooth. Pour over the bread and cream cheese.

Cover tightly with plastic wrap or foil and refrigerate for at least 2 hours or overnight.

Preheat oven to 350°F (175°C). Allow the dish to rest at room temperature for 30 minutes.

Sprinkle pecans on top, cover with foil, and bake for 30 minutes. Remove foil and bake for another 25-30 minutes until golden brown.

While baking, whisk together confectioners' sugar, buttermilk, orange zest, vanilla extract, and a pinch of salt for the glaze.

Once baked, let cool slightly and drizzle the buttermilk glaze over each slice before serving.