Pumpkin Bread Pudding

I know what I'll be having Thanksgiving morning - this Pumpkin Bread Pudding!  It's quick to throw together and is best when allowed to refrigerate overnight.  Easy and delicious!

Pumpkin Bread Pudding

Ingredients

• 1 loaf challah or brioche, cubed
• 2 1/2 cups milk
• 1/4 cup butter, melted
• 6 eggs, beaten
• 1 15 ox. can of pumpkin
• 1/2 cup brown sugar
• 1/2 cup dried cranberries
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 Tbsp. pumpkin pie spice
• maple syrup, for serving

Serves 8 - 10
Cook time:1 hour 20 minutes

Preheat oven to 350.
Whisk milk, butter, eggs, pumpkin and sugar together; add cranberries, salt, vanilla, and pumpkin pie spice.  Place bread cubes in baking dish and pour egg mixture over; make sure all bread is pressed down to get fully saturated with egg mixture.  Cover and bake 1 hour; uncover and continue baking for about 20 minutes, or until browned on top.