Pumpkin French Toast

I'm finally getting all the new recipes from Thanksgiving posted. Yay!

Loved this recipe. Only problem, the sugary bottom can solidify if cools down - but the little piece we had left was great when microwaved the next morning for breakfast.

Pumpkin French Toast

18 slices bread (I used whole wheat)

2 1/2 cups milk (I used 1%)

1 T flour

1 1/2 tsp vanilla extract

1 T sugar

3/4 cup pumpkin puree (I used fresh)

1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp salt

2 eggs

1 cup packed brown sugar

1/2 cup corn syrup

1/4 cup butter

2 T sugar

1 tsp Cinnamon

Directions:

Grease 9x13 pan.

In large bowl, combine everything from milk to eggs. Set aside. In a medium saucepan, combine butter, corn syrup and brown sugar. Cook over medium heat until bubbly - stir constantly (this will take around minutes).

Pour the butter, syrup and sugar mixture over bottom of greased 9x13 pan.

Place one row of bread slices over caramel syrup. Pour 1/3 of milk mixture over first layer of bread. Place second row of bread over first. Pour second third of milk mix over bread. Place last 6 pieces of bread in 9x13 pan and pour remaining milk mixture over top.

Cover 9x13 pan with plastic wrap and place in refrigerator overnight (at least 8 hours).

To bake:

Preheat oven to 350 degrees. Remove plastic wrap and sprinkle cinnamon and sugar over the top of French Toast. Bake for 50 minutes. Let stand for minutes prior to serving.

Warning: This can get quite puffy, do not place to close to top of oven or another shelf. As the French Toast cools, the bread will sink back into pan.

Original version of recipe is located at: www.dana-made-it.com