Pumpkin Bread Pudding With Crumb Topping

• 12 slices white sandwich bread, or as needed, cubed
• cooking spray
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup milk
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 2 tablespoons maple syrup (optional)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Crumb Topping:
• 3/4 cup all-purpose flour
• 3/4 cup light brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts

1. Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
3. 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.
4. 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.
5. Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

white sandwich bread, cooking spray, pumpkin puree, eggs, milk, unsalted butter, white sugar, light brown sugar, maple syrup, pumpkin pie spice, vanilla, salt, flour, light brown sugar, unsalted butter, ground cinnamon, walnuts

Taken from www.allrecipes.com/recipe/255625/pumpkin-bread-pudding-with-crumb-topping/ (may not work)