Spiced Pumpkin French Toast Casserole

• 8 large eggs
• 2 cups whole milk
• 2 cups heavy whipping cream
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups sugar
• 2 teaspoons vanilla extract
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 14 cups cubed challah or egg bread (about 28 ounces)
• 1/2 cup raisins
• Confectioners' sugar and maple syrup, optional

1. In a large bowl, whisk the first 10 ingredients until blended. Add bread cubes and raisins; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight.
2. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Bake, uncovered, until edges of bread are golden brown and a knife inserted in the center comes out clean, 65-75 minutes.
3. Let stand 5-10 minutes before serving. If desired, serve with confectioners' sugar and syrup.

eggs, milk, heavy whipping cream, solidpack pumpkin, sugar, vanilla, ground cinnamon, salt, ground ginger, ground nutmeg, egg bread, raisins, confectioners

Taken from www.tasteofhome.com/recipes/spiced-pumpkin-french-toast-casserole/ (may not work)