1 round loaf of Hawaiian Bread or Challah bread (I used Hawaiian)
4 cups (1 quart) heavy whipping cream
2 cups sugar
3 cups canned pumpkin
1 ½ teaspoons cinnamon
1 ½ teaspoons ground allspice
1 ½ teaspoons ground ginger
Pinch of ground cloves
¼ teaspoon salt
Preheat oven to 350 F. Lightly butter a 9x13-inch baking dish and set aside. Place the bread cubes on a rimmed baking sheet and toast until golden brown; set aside.
In a large bowl, mix together the eggs, cream, sugar, pumpkin and spices. Slowly add the bread to the mixture, pressing bread down with your hands to submerge in the liquid (do not stir the bread into mush). Let stand for 20 minutes so that the bread becomes saturated.
Place the mixture into the prepared baking dish. Cover with foil and bake for 35 minutes. Uncover and bake for 15 to 25 more minutes until crisp and brown. Serve warm. If desired, top each serving with a dollop of Cinnamon Whipped Cream.
Makes about 8 servings
Top with real whipped cream sprinkled with cinnamon.