Begin by greasing a 9x13 inch pan, and chopping up your stale bread into cubes. Place cubed bread into your greased pan and set aside.
In a large mixing bowl, whisk together the milk, eggs, pumpkin puree, pumpkin pie spice, sugar, and vanilla extract.
Next, pour the pumpkin mixture over the cubed bread, and gently stir to ensure all pieces of bread are covered and moist.
To make the Streusal Topping: In a mixing bowl combine all streusal ingredients except butter, and mix until combined. Then add in the melted butter and stir until all the dry ingredients are moistened.
Instructions for Baking Immediately: Preheat the oven to 350º
Sprinkle streusal topping all over casserole.
Cover with aluminum foil, and bake for 40 minutes, then uncover and bake for another 15 minutes or until a toothpick comes out clean.
Allow to cool, then serve with whipped topping and maple syrup. Enjoy!
Instructions for Baking the Next Morning: Cover the casserole and refrigerate overnight.
Cover the bowl of streusal, and refrigerate overnight.
In the morning, remove foil from casserole and bowl of streusel. Sprinkle streusal over casserole and cover with aluminum foil and bake at 350º for 40 min. Then remove foil, and bake for another 15 minutes or until toothpick comes out clean.