Lightly grease a 12-count muffin tin with nonstick cooking spray.

Cut French bread into 3/4 inch cubes.

Add bread cubes to each muffin tin, filling to the top.

In a medium bowl, whisk together milk, eggs, pumpkin, vanilla extract, SPLENDA(R) Naturals Stevia Sweetener, and light brown sugar.

Pour egg mixture over each muffin tin, ensuring bread is saturated.

Press down gently with a spoon if needed.

In a small bowl, combine light brown sugar, SPLENDA(R) Naturals Stevia Sweetener, cinnamon, melted butter, and all-purpose flour to make the streusel.

Sprinkle streusel evenly over the tops of each muffin tin.

Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

Preheat oven to 375°F.

Bake for 18-22 minutes, or until tops are golden brown and the middle is soft.

Let cool in pan for 10 minutes.

Remove to a wire rack to cool further.

Serve with maple syrup, if desired.