8 slices whole wheat bread (day-old is best)
2 cups unsweetened almond milk
1/2 cup brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 cup pumpkin puree
1/2 cup raisins
1/2 teaspoon ground cinnamon
Powdered sugar (optional)

8 slices whole wheat bread (day-old is best) 2 cup s unsweetened almond milk 1/2 cup brown sugar 2 tablespoons maple syrup 1 teaspoon vanilla 1 cup pumpkin puree 1/2 cup raisins 1/2 teaspoon ground cinnamon

Cube bread and spread on baking sheet. Toast for 7-8 minutes in a preheated 350-degree oven. If you're using day-old bread, just cube the bread and move on to the next step.

Combine almond milk, brown sugar, maple syrup, vanilla, cinnamon, and pumpkin puree in mixing bowl, beat to combine.

Add raisins and mix to combine. Add cubed whole wheat bread and gently mix until bread cubes are covered with mixture.

Let sit for 10-15 minutes for mixture to soak bread.

Gently pour mixture into an 8x8 baking pan and bake for 35-40 minutes or until brown on top and knife comes out clean.
Dust with powdered sugar to serve.