Baked Pumpkin Seasonal Syrup Bread Pudding

Since I already had a batch of seasonal syrup in the fridge, I decided to make a bread pudding.  I popped this in the oven while we decorated the tree.  I served it with savory breakfast sausage links, apple wedges and whole almonds for crunch.  We washed it down with some hot chocolate.  It was the perfect post decorating the tree meal.  We fueled up and then tackled all the empty ornament boxes and swept up all the needles that had fallen off the tree in the process.

I've come across many make ahead recipes for that cherished Christmas morning brunch when everyone is still in their pajamas, clutching their new toys from Santa.  This would be an out-of-this-world brunch item.  The bright cranberries peeking out add pops of Christmas color, the creamy pumpkin egg mixture adds a luxurious texture, and the pumpkin pie spice warms you up heart and soul.  I think this bread pudding would please even jolly old Saint Nick, if only he could stick around until morning :)        

Baked Pumpkin Seasonal Syrup Bread Pudding

13 oz bread, cubed (Italian, French, or challah)
3 eggs + 3 flax eggs (6 eggs can be used)
2 1/2 C almond milk (any milk will do)
1-15 oz can pumpkin
1 T vanilla extract
1 1/4 t pumpkin pie spice
1 batch seasonal syrup (see Thursday's post)

Grease 13x9 pan.  Spread half of the bread cubes on bottom of pan.  Whip all other ingredients except syrup in a blender until smooth.  Pour half of the pumpkin egg mixture over the bread.  Then pour all of the seasonal syrup over that.  Top with the rest of the bread and the rest of the pumpkin egg mixture. Cover and refrigerate overnight.  Bake at 350 degrees for 45 minutes or until the middle is set and the outside bread cubes are golden brown.