Pumpkin French Toast Bake

1 loaf Texas toast thick-sliced bread, crust removed and cut into 1-inch cubes
8 eggs
1 tsp vanilla extract
2 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
1 TBS white sugar
1 15 oz. can pumpkin puree
1/3 c brown sugar
¼ tsp ground cinnamon
2 TBS all-purpose flour
2 TBS butter, softened

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. Arrange the bread cubes in a single layer in the prepared 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; pour mixture over the bread cubes, and gently toss to coat. Stir brown sugar, 1/4 tsp 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. Serve with powdered sugar or whipped cream.