Serves 8-10

10 cups of bread, cubed
3 cups pumpkin puree
2 cups Longmont Dairy milk
4 Eggland’s Best eggs
1½ cups brown sugar, divided
½ cup maple syrup
1 tablespoon vanilla extract
3 teaspoons ground cinnamon
¼ cup Bhakti Chai concentrate
½ teaspoon ground cloves
1 cup chopped pecans

Pre-heat oven to 325° F. Line baking sheet with parchment paper. Place bread cubes on the lined baking sheet. Bake for 20 minutes, using a spatula to turn the cubes after 10 minutes.

While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, 1/2 cup of brown sugar, maple syrup, vanilla extract and Bhakti Chai until combined.

When the bread cubes are toasted, remove from oven and place in a greased 9×13 baking dish. Cover the bread cubes with the pumpkin mixture and toss with a large spoon to make sure all the bread cubes are covered. Top with the chopped pecans and remaining 1 cup of brown sugar.

Bake bread pudding at 325° F for 50-60 minutes, or until the bread pudding is completely set. Cool prior to serving.