Sunday, October 9, 2011

Baked Pumpkin French Toast

Believed to be native to North America, the oldest pumpkin seeds have been traced to Mexico and dated back to 7000 BC. While we didn't have to travel all the way to Mexico, our own pumpkin cravings led us to many a grocery store in search of Joe's most favored seasonal item. After countless trips to the canned food aisles of Safeway, our fall time favorite has returned. Without further delay I give you a breakfast concoction so sugary sweet you WILL develop diabetes. You can thank me later.

Look at all that caramel on the bottom. Mmmm.... breakfast caramel.


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)

  1. Cut the bread into thick slices.
  2. Combine milk, flour, vanilla, sugar, pumpkin, spices, and eggs.
  3. In a saucepan, combine the butter, corn syrup, and brown sugar. Cook over medium heat, stirring constantly till bubbly (about 5 minutes).
  4. Pour caramel into the bottom of a greased 9x13 pan. Place bread in a single layer over the caramel (squishing if necessary). Pour egg mixture over bread.
  5. Cover with plastic wrap and refrigerate overnight.
  6. 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).
  7. 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.

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