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Baked Pumpkin French Toast Recipe

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This recipe for Baked Pumpkin French Toast is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 loaf French bread

2 1/2 c. lowfat milk
1 T. flour
1 1/2 tsp. vanilla extract
1 T. sugar
3/4 c. pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
2 large eggs

1 c. packed light brown sugar
1/2 c. light-colored corn syrup
1/4 c. butter

2 T. sugar
1 tsp. cinnamon
Directions:
Directions:
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 min)
Grease a 9 x 13 and pour the caramel mixture in the bottom of pan.
Place bread slices in a single layer over the caramel syrup. Squish them in.
Pour pumpkin mixture over the top. Place plastic wrap over the top and refrigerate for 8 hours or overnight.
When ready to bake, preheat oven to 350º. Remove plastic wrap and sprinkle cinnamon/sugar mixture over the top (2 T. sugar, 1 tsp. cinnamon)
Bake for 50 minutes and let stand for 5 minutes.

 

 

 

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