Fall is in the air and I was craving pumpkin…so over the weekend, I made this new recipe. The boys were starving, so I only have a picture of the “bottom”, as when you serve it, flip it over so the caramel topping is on the top. The only issue with this recipe it is not using the whole can of pumpkin. So within the next few days I hope to find something to finish the leftover pumpkin and will share the recipe when it is complete.
Baked Pumpkin French Toast
Oven: 350 Bake Time: 50 min plus 5 min to cool
1 loaf french bread
French Toast Batter
- 2 1/2 c milk
- 1 T flour
- 1 1/2 t vanilla
- 1 T sugar
- 3/4 c pumpkin puree (canned or fresh)
- 1/4 t cinnamon
- 1/4 t cloves
- 1/4 t nutmeg (note could use pumpkin pie spice in place of cinnamon, cloves and nutmeg)
- 1/4 t 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 t 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 9×13 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.
- It may seem like a lot of liquid but most of it will soak up over night. And don’t worry about splotches of pumpkin that settle as well.
- Place plastic wrap or cover 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 T 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.
- Pour syrup over the top and serve!
- ~~Thanks to Dana at MADE blog