"This is a great-tasting breakfast dish. It's perfect for the holidays, but we enjoy it anytime. It's made the evening before, so in the morning you can just pop it in the oven and have a delicious breakfast in no time! —Joanne Wessel, Greenwood, Indiana..."
INGREDIENTS
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8 large eggs
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2 cups whole milk
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2 cups heavy whipping cream
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1 can (15 ounces) solid-pack pumpkin
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1-1/2 cups sugar
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2 teaspoons vanilla extract
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1-1/2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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14 cups cubed challah or egg bread (about 28 ounces)
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1/2 cup raisins
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Confectioners' sugar and maple syrup, optional