Place bread cubes in a large bowl. In separate bowl, whisk together eggs, milk, pumpkin purée, brown sugar, melted butter, cinnamon, ginger, nutmeg and vanilla until smooth. Pour over bread and gently combine.

Spoon mixture into a buttered 8-cup (2 L) shallow baking dish. Cover and refrigerate for a few hours or overnight.

Pre-heat oven to 350⁰F (180⁰C). Uncover dish and bake until golden and set, about 1 hour.

Let stand 10 to 15 minutes before serving with maple syrup.

• 1.5 L 6 cups cubed day-old cinnamon raisin bread (6-7, preferably thick, slices)
• 3 3 eggs
• 250 ml 1 cup milk
• 250 ml 1 cup unsweetened pumpkin purée or mashed pumpkin
• 60 ml 1/4 cup packed brown sugar
• 30 ml 2 tbsp melted butter
• 2 ml 1/2 tsp ground cinnamon
• 2 ml 1/2 tsp ginger
• 2 ml 1/2 tsp nutmeg
• 5 ml 1 tsp vanilla extract
• maple syrup