Ingredients
1 loaf (1 pound) brioche, cut into 1-in. cubes1/2 cup dried cranberries1/2 cup chopped walnuts, toasted2 cups 2% milk1 cup canned pumpkin3/4 cup packed brown sugar4 large eggs1/2 teaspoon grated lemon zest2 tablespoons butter, melted1 teaspoon vanilla extract1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger1/8 teaspoon ground clovesMaple syrup
Preparation
Place bread cubes in a greased 13x9-in. baking dish; sprinkle with cranberries and walnuts. Whisk together next 11 ingredients until blended; pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.
