Baked Pumpkin French Toast (Qmommy)

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 (I chose an oval dish) 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.