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Bread Pudding with Streusel Topping

After the 4th of July, we had a few leftover hot dog and hamburger buns, so we decided to use themfor a bread pudding.  This recipe is the result.  My husband changed around one from Paula Deen to make this delicious dessert.  We didn't add the sauce that Deen included because we enjoyed the crunching topping so much.  We topped ours with whipped cream, but you may want to make a vanilla sauce for yours.  

4 cups cubed bread—(we used leftover hot dog and hamburger buns)
2 cups granulated white sugar
5 large beaten eggs
2 cups whole milk
2 teaspoons pure vanilla extract
½ cup packed light brown sugar
¼  cup (½ stick) butter, softened to room temperature
½  teaspoon cinnamon
¼  teaspoon nutmeg
¾ cup finely chopped pecans, optional (Deen added these to hers, but we didn't)

Cube bread and place in a single layer on a baking sheet.  Allow bread to sit out for several hours to overnight so that it hardens slightly.  Soft bread does not absorb the ingredients as well as stale bread.

Preheat oven to 350 degrees.
Lightly butter or spray with cooking spray the sides and bottom of a 9 x13 baking dish.  Place cubed bread in baking dish. 
In a large mixing bowl, whisk together milk, white sugar, eggs and vanilla extract. 
Pour mixture over bread cubes.  Lightly press down any bread that floats to the top.  Let sit for 10-15 minutes so that bread starts to soak of liquid.
In a small bowl, mix together softened butter, brown sugar, cinnamon and nutmeg. 
You may want to add ¾ cup finely chopped pecans to the mix.  It should make a crumble.
Sprinkle crumble on top of bread mixture.
Bake for 35-45 minutes or until set (tooth pick in the center should come out mostly clean.)  Let bread pudding rest for about 20 minutes prior to serving.

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