Pumpkin Cranberry Breakfast Bake

• 1 loaf brioche, cut into 1" cubes
• 1/2 c dried cranberries
• 1/2 c chopped toasted walnuts
• 2 c 2% milk
• 1 c canned pumpkin
• 3/4 c packed brown sugar
• 4 large eggs
• 1/2 tsp grated lemon peel
• 2 tbsp melted butter
• 1 tsp vanilla
• 1 tsp ground cinnamon
• 1/4 tsp each: ground ginger and nutmeg
• 1/8 tsp cloves
• Maple syrup

1. Place cubes in a greased 13x 9 baking dish
2. Sprinkle with cranberries and walnuts
3. Whisk together all the spices, the vanilla, butter, lemon peel, eggs, brown sugar, pumpkin and milk
4. Refrigerate overnight, covered
5. Preheat the oven to 350
6. Bake uncovered until puffed and golden and when  knife inserted in the middle comes out clean, about 30-35 minutes
7. Let stand 5-10 minutes before serving
8. Serve with the syrup