Thursday, September 8, 2011

Baked Pumpkin French Toast

Hello! Busy week!!! Man, holiday week and I'm putting in 58 hours! :) Yikes. Can't wait for that pay check! 

I have a spectacular fall recipe to share with you! Now, last year I tried pumpkin french toast, but it was *nothing* like this! 

Baked Pumpkin French Toast
From Dana Made It

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 into thick slices. Whisk together ingredients from milk down to eggs.

In a sauce pan combine brown sugar, butter, and corn syrup. Heat over medium high heat and heat for 5 minutes, or until just bubbly, stirring constantly.

Grease a 9x13 pan and pour the brown sugar sauce in the bottom. Then top with bread slices. You will have to squish them to fit them. 

And then top with milk/pumpkin mixture.

Cover & refrigerate overnight. In the morning sprinkle with cinnamon sugar mixture. Bake at 350 degrees for 50 minutes. 

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