7-8 Cups cubes of whole wheat french bread (or enough to generously fill a 9 x 13 baking dish)
2 Cups almond milk (any milk you have on hand will do too)
3/4 cups pureed pumpkin
2 Tsp pumpkin pie spice
1 Tbsp brown sugar
2 Tbsp maple syrup
1 Tsp vanilla
3 Tbsp brown sugar (for topping)
handful pecans (for topping)
You could substitute any milk you have on hand in place of the almond milk. Any dense bread would work in this recipe - challah or a crust baguette would both be great. Use any nut you have on hand, or leave them out all together.
Spray a 9 x 13 baking dish with cooking spray.
Spread bread cubes evenly in baking dish. Whisk together almond milk, pumpkin, eggs, brown sugar, maple syrup, vanilla, and pumpkin pie spice. Pour over bread cubes and press down to make sure all the bread is submerged.
Place pyrex in the fridge over night. In the morning, preheat oven to 350 degrees. Top the bread mixture evenly with brown sugar and pecans and place in the oven for about 45 minutes, until brown and the liquid is absorbed. Serve with extra maple syrup on the side.