Heavy Cream & Milk
Mix together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract.
Add the Challah bread pieces into the batter and give it a gentle toss.
Stir in the pecans and raisins and cover with stretch film and let it soak for 30 minutes.
Transfer the challah pumpkin mixture into the greased baking dish. Bake for 50-55 minutes.
Serve with a scoop of ice cream on top or with a dollop of creme fraiche on the side.