Preheat oven to 350 degrees F (180 degrees C).
Spray a baking pan with baking spray and add the Challah Bread (1).
In a large bowl, beat the Egg (6) and 1% Low Fat Milk (2 1/2 cup) until the eggs are mixed. Add the Canned Pumpkin Purée (1 cup), Vanilla Extract (2 teaspoon), Brown Sugar (1/3 cup), and Pumpkin Pie Spice (1 teaspoon) and mix until combined. Pour over the bread.
In a separate bowl, make the strudel by combining the All-Purpose Flour (1/2 cup), Brown Sugar (1/2 cup), Kosher Salt (1/4 teaspoon), and Pumpkin Pie Spice (1/2 teaspoon). Add the Butter (1/2 stick) and cut with two forks or a pastry cutter until the butter is in pea-sized chunks. Sprinkle over the bread.
Bake for 45 minutes to 1 hour or until set.
Serve with Hazelnuts (to taste) and Maple Syrup (to taste). Enjoy!