Pumpkin-Cranberry Breakfast Bake

• 1 loaf (1 pound) brioche, cut into 1-in. cubes
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts, toasted
• 2 cups 2% milk
• 1 cup canned pumpkin
• 3/4 cup packed brown sugar
• 4 large eggs
• 1/2 teaspoon grated lemon zest
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Maple syrup

1. 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.
2. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 30-35 minutes. Let stand 5-10 minutes before serving. Serve with syrup.

cubes, cranberries, walnuts, milk, pumpkin, brown sugar, eggs, lemon zest, butter, vanilla, ground cinnamon, ground nutmeg, ground ginger, ground cloves, maple syrup

Taken from www.tasteofhome.com/recipes/pumpkin-cranberry-breakfast-bake/ (may not work)