This is a wonderful casserole that can be dessert or breakfast. It's not overly sweet and it's easy to make. It makes a good alternative to pumpkin pie for dessert.
Place bread cubes in the dish. In a large bowl, whisk together the heavy cream, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice.
Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces. Press the bread down into the egg mixture slightly.
Mix brown sugar, white sugar, cinnamon, and salt together. Add butter and mix to combine. Add flour and mix, you'll probably have to mix this with your hands to get it fully combined. Sprinkle crumb mixture evenly over the casserole.
Place your baking dish on a cookie sheet or sheet pan to catch drips. Bake in a preheated oven at 350 for about 1 hour.
Serve warm or at room temperature. Refrigerate leftovers. It will be good 3 days in the fridge.