I love anything pumpkin, and it’s got lots of vitamins in it too. There isn’t too much sugar in this recipe since it relies mainly on spices. If you’ve got leftover challah, this is perfect.
3/4 loaf of challah, chopped into 1″ cubes (or about 6 cups of another bread cubed)
1 small can of pure pumpkin (not the pumpkin pie filling)
2 cups whole milk
1tsp. vanilla extract
1/2tsp. ground nutmeg
1/4 cup granulated sugar
A pinch each of ground allspice and ground cloves
Preheat your oven to 375 degrees. Place the bread cubes in a lightly greased casserole dish. In a medium bowl, whisk together vigorously the milk and eggs. Once these have combined, add the pumpkin and again whisk vigorously as you add the sugar, vanilla, cinnamon, nutmeg, allspice, and cloves. Everything should be well-blended and look like creamy pumpkin pie filling. Carefully pour this over all of the bread cubes, making a special effort to get in all of the nooks and crannies. You might have to do one round, wait for that to soak in, and then pour over the rest. Place this in the oven to bake for approximately 45 minutes or until a knife inserted in the center comes out clean. Serve with warm maple syrup and hot coffee (or white hot chocolate, I love white chocolate and pumpkin together). Enjoy!