Pumpkin French Toast Bake with Crunchy Streusel Topping

Lightly grease a 9x13-inch baking dish. Add the cubed bread evenly in the dish.
In a large bowl, whisk together the pumpkin puree, eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
Pour the pumpkin custard mixture evenly over the bread cubes, gently pressing them down so they soak it up. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
When ready to bake, preheat the oven to 350℉.
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly.
Sprinkle the streusel evenly over the soaked bread.
Bake uncovered for 45 to 55 minutes, or until the top is golden and crisp and the custard is set. Let cool slightly before serving warm, with maple syrup if desired.