Baked Pumpkin French Toast w/ Spiced Streusel Topping

*Make 24 hours in advance!

1 loaf (13 oz.) french bread
8 large eggs
1 cup milk
1/2 cup heavy whipping cream
1/2 cup canned pure pumpkin (no spices in it)
3/4 cup granulated sugar or honey granules
2 Tbs. pure vanilla extract
Pure maple syrup, warmed

Streusel Topping:
1/2 cup whole wheat flour
1/2 cup brown sugar or Sucanat sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. sea salt
1/2 cup (1 stick) cold unsalted butter, cut up

Grease a 13 x 9-inch baking pan. Cut bread into bite-sized cubes and place in pan.

In a large bowl, whisk eggs, milk, cream, sugar (or honey granules), and vanilla. Pour evenly over bread, being sure to coat the bread evenly. Cover pan with plastic wrap and store in refrigerator 24 hours prior to baking.

In a separate bowl, mix flour, brown sugar (or Sucanat), cinnamon, and salt. Cut butter into the dry mixture using a fork, pastry mixer, or your hands, until butter resembles pea-size pieces. Be sure not to over-mix causing it to clump into big chunks. Cover and store in refrigerator.

When you are ready to bake french toast, preheat oven to 350 degrees F. Let pan sit at room temp. while oven preheats (so your not placing a cold pan immediately into a hot oven). Sprinkle streusel topping evenly over top of bread. Bake, uncovered, for 50-60 minutes, or until the bread is set and dark-golden brown on top.

Serve with warm maple syrup.