All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

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 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

Nutrition Info

650.6 calories carbohydrate: 84.2 g cholesterol: 155.2 mg fat: 32.1 g fiber: 3.4 g protein: 9.7 g saturatedFat: 16.4 g servingSize: - sodium: 511.4 mg sugar: 53.5 g transFat: : - unsaturatedFat: : -

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.

8 servings

This is a fantastic dish to make in the fall, especially for the holidays.