Fig and Pumpkin Bread Pudding for Sukkot Breakfast – The Forward

Ingredients

• 1½ cups milk
• 1½ cups pureed pumpkin (fresh or canned)
• 4 large eggs
• 1/3 cup pure maple syrup, plus more for serving
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground ginger
• 9 cups cubed (1-inch) day-old challah
• 1 cup thinly sliced dried black mission figs
• Plain yogurt, for serving