Pumpkin Bread Pudding with Crumb Topping

Name: Pumpkin Bread Pudding with Crumb Topping
Total time: 560
Yield: 8
Ingredients: 12 slices white sandwich bread, or as needed, cubed; cooking spray; 1 (15 ounce) can pumpkin puree; 4 eggs; ½ cup milk; ½ cup unsalted butter, melted and cooled; ½ cup white sugar; ½ cup light brown sugar; 2 tablespoons maple syrup (Optional); 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; ¼ teaspoon salt; ¾ cup all-purpose flour; ¾ cup light brown sugar; ½ cup unsalted butter, at room temperature; ½ teaspoon ground cinnamon; ½ cup chopped walnuts

Recipe by lauralynn from allrecipes.com

Dessert 9 Hr. 20 Mins.

Ingredients

8 servings

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12 slices white sandwich bread, or as needed, cubed
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cooking spray
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1 (15 ounce) can pumpkin puree
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4 eggs
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½ cup milk
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½ cup unsalted butter, melted and cooled
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½ cup white sugar
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½ cup light brown sugar
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2 tablespoons maple syrup (Optional)

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1 teaspoon pumpkin pie spice
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1 teaspoon vanilla extract
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¼ teaspoon salt
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¾ cup all-purpose flour
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¾ cup light brown sugar
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½ cup unsalted butter, at room temperature
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½ teaspoon ground cinnamon
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½ cup chopped walnuts

Instructions

Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.