Ingredients
8 large eggs2 cups 2% milk2 cups heavy whipping cream1 can (15 ounces) solid-pack pumpkin1-1/2 cups sugar2 teaspoons vanilla extract1-1/2 teaspoons ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg14 cups cubed challah or egg bread (about 28 ounces)1/2 cup raisinsOptional: Confectioners’ sugar and maple syrup
Preparation
In a large bowl, whisk the first 10 ingredients until blended. Add bread cubes and raisins; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until edges of bread are golden brown and a knife inserted in the center comes out clean, 65-75 minutes.
Let stand 5-10 minutes before serving. If desired, serve with confectioners’ sugar and syrup.
