1 loaf French Bread, cut in 1 inch cubes
2 1/2 cups milk
1 cup pumpkin puree
1/2 cup sugar
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/4 cup pecan halves (optional)
Warm maple syrup (optional)
Fresh whipped cream (optional)
1/3 cup flour
1/2 cup brown sugar, packed
1 teaspoon cinnamon
Pinch of salt
1/2 cup cold butter, cut into pieces
Spray a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together eggs, milk, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Pour mixture evenly over bread. Press bread down a bit to make sure it’s covered with the egg mixture. Cover casserole and refrigerate for several hours or overnight.
Before baking, use a pastry blender or fork to mix together flour, brown sugar, cinnamon, salt and butter until crumbly. Preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle streusel topping over the top. Bake loosely covered with foil for 40 to 50 minutes. Uncover and sprinkle pecans on top if you like. Bake another 10 to 15 minutes. Let rest 5 to 10 minutes before serving.
Serve with warm syrup or whipped cream.