Pumpkin French Toast Bake

8 eggs

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 tablespoon white sugar

1 (15 ounce) can pumpkin puree

1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes

⅓ cup brown sugar

¼ teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 tablespoon butter, softened

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.

Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.

Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.

Bake in preheated oven until golden brown on top, 30 to 40 minutes.