115 oz. loafgluten-free bread, cut into 1-inch cubes(I like Canyon Bakehouse)
1 1/2cupsvanilla almond milk(I used sweetened)
1cupcanned pumpkin purée(not pie filling)
1Tbsppumpkin pie spice
Coat a 9×13-inch baking dish with nonstick spray. Arrange bread cubes evenly on the bottom of the dish, followed by the cranberries. Set aside.
In a large mixing bowl, whisk together the eggs, almond milk, pumpkin puree, maple syrup, vanilla extract, and spices. Pour over the bread. Cover the dish with foil and place in the refrigerator for at least 2 hours or overnight.*
When ready to bake, preheat oven to 350° F. Remove the dish from the refrigerator and take off the foil. Top with pecans and bake uncovered for 50 to 55 minutes or until lightly golden brown and where there isn’t any remaining liquid in the center of the dish. Serve warm and enjoy often!
* The longer the dish sets (goal = overnight), the more custardy and moist it is, although 2 hours will suffice.