Pumpkin French Toast Casserole

I was recently challenged to make something other than pumpkin pie with canned pumpkin.  As someone who eats pumpkin ALL year round, this is not that hard for me.  So I got to thinking about all of the pumpkin things I love: pumpkin muffins, pumpkin smoothies, pumpkin bread, pumpkin fudge, pumpkin cookies, Chocolate cupcakes with pumpkin frosting, pumpkin lattes, pumpkin souffle, pumpkin dipping sauce for apples, baked pumpkin (seriously just baked in the oven with a couple of eggs whipped in). You probably get the picture.  pumpkin in my opinion is wonderful ALL the time.

So I thought I would take two of my favorite things, pumpkin, cranberries and casserole (ok that was 3), and turn them into breakfast.

Now, for all of my non-paleo friends who would like to make this recipe too (or are simply allergic to nuts) I've included a recipe for "flour-eaters" over in the post about Pumpkin bread.

Ingredients
1 loaf Paleo Pumpkin Bread, cut into 1-inch cubes (or flour pumpkin bread) - if they can be a little stale that is great.  Either leave out cut up over night OR put on a baking sheet at 250 for about 20 minutes, this all depends on how moist the bread is)
1 cup frozen (or fresh) cranberries
5 large eggs
1 cup coconut milk
¼ cup maple syrup
1 teaspoon cinnamon
1 tablespoon vanilla extract
(optional: 1/4 cup golden raisins; 1/2 walnuts - added in at step 2)

Directions
1. Preheat oven to 325 degrees.  Grease 8x8 inch baking dish.
2. Place bread cubes and cranberries in an 8 x 8 inch baking dish.
3. In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla.
4. Pour egg mixture over bread and canberries.
5. Bake at 325° for 30 minutes in a water bath and covered with foil (make a few holes in the top of the foil)
6. Remove foil and return to oven for 40 minutes.
7. Remove from oven and allow 15 minutes to set
8. Serve and enjoy.

You could pour a little maple syrup over top since it is french toast and all... but I really don't think it needs it.