Saturday, December 11, 2010

Baked Pumpkin French Toast

I came across this recipe on a blog I follow and all I can say is YUMMM!  This is so good and delicious.  Original recipe was found at

Baked Pumpkin French Toast

1 loaf french bread

2 1/2 cups lowfat milk
1 Tbl flour
1 1/2 tsp vanilla extract
1 Tbl sugar
3/4 cup pumpkin puree (canned or fresh)
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
2 large eggs

1 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter (half a stick)

2 Tbl sugar
1 tsp Cinnamon

Cut the bread loaf into thick slices.

Combine and whisk the next set of ingredients from the milk down to the eggs

In a saucepan, combine the butter, corn syrup, and brown sugar. Cook over medium heat, stirring constantly till bubbly (about 5 minutes)

Grease a 9x13 pan and you're ready to combine all the ingredients

Pour the caramel mixture in the bottom of the pan.

Place the bread slices, in a single layer over the caramel syrup. Squish them in; it's okay to crowd

Pour the milk/egg/pumpkin mixture over the top

Place plastic wrap over the top and refrigerate for 8 hours or overnight

When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and sprinkle Cinnamon/Sugar mixture over the top (2 Tbl sugar, 1 tsp cinnamon).

Bake for 50 minutes and let it stand for 5 minutes before serving. It will be big a puffy at first and slowly settle down.
Serve with syrup if you want, but we thought it great without and really do my kids need more sugar?  Cool Whip topping would also be great.  Enjoy.

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