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**Note: Roasting Pumpkin: cut the sugar pumpkin in half, scoop out seeds with a spoon (roast separately for a healthy snack).
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Place pumpkin halves on a parchment lined baking sheet, skin side up.
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Bake at 400 degrees F for 35-40 minutes, until very soft to the touch.
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Let it cool to room temperature.
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Scoop out flesh for batter. Remaining pumpkin can be frozen in an airtight container for next time.
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In a medium bowl, add eggs, sugar, maple syrup, cinnamon, nutmeg, cloves, pumpkin puree, and coconut milk.
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With a handheld electric mixer, beat on low speed at first to prevent splashing then raise to medium speed, mix for 2-3 minutes until batter is smooth.
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Add chocolate chips, stir to combine.
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If making ahead, cover batter with plastic wrap, chill overnight.
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Pour 2 cups of the batter into the heatproof casserole, lay out the slices of bread, overlapping each other.
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Pour the rest of the batter over all the bread.
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Lift each piece of bread and move some of the batter between the slices, making sure there is batter between every slice.
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13
Gently press bread down into the batter.
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14
Cover tightly with aluminum foil.
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15
Transfer to a larger roasted pan, add hot tap water into the roasting dish; fill halfway up the casserole dish.
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Bake for 1 hour 30 minutes, until batter has set, and appears to have pulled away from the casserole dish.
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The water bath keeps the batter moist as it cooks.
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Let it cool for 5 minutes before slicing.
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Serve hot with a dusting of powdered sugar.
