- 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
- 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 7×11-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.