Butter or oil a medium casserole dish (9x9 inch or 9-inch oval)
Crack the eggs into a medium bowl. Whisk in the pumpkin puree, sugar, maple syrup, vanilla, salt and pumpkin pie spice.
3 large eggs, 1/2 cup pumpkin purée, 1/2 cup dark brown sugar, 1/4 cup maple syrup, 1/4 teaspoon fine sea salt, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice
Pour in the milk and cream and whisk until smooth. Tip in the cubed bread and use two forks to toss them in the custard. Keep mixing until the bread is thoroughly coated.
1/2 cup 2% milk, 1/2 cup coffee cream, 7 cups stale bread
Cover the bowl with a clean tea towel and let soak, at room temperature for about an hour. A little more or less is fine, too! Alternatively, you can place it in the fridge overnight and bake the next day.
Preheat the oven to 350℉. If using, toss the cranberries and chocolate into the bread mix. Now is when you can incorporate an add-ins such as candied ginger, rum-soaked raisins, etc.
1 cup fresh cranberries, 1/2 cup dark chocolate chunks
Scrape everything into the prepared pan and spread around, leaving lots of lumpy bits on top. Sprinkle with Demerera sugar and place on the middle rack of the oven.
2 Tablespoons Demerera sugar
Bake bread pudding for 35-40 minutes. It will puff slightly and the top will take on a lovely golden colour. Remove from heat and let cool slightly. Serve warm, with soft whipped cream or ice cream.
1 cup whipping cream
Notes
Optional add ins: golden raisins, mini chocolate chips, pumpkin seeds, chopped pecans