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