Baked Pumpkin French Toast

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
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. It will all be yummy goodness when you're done
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
Pour syrup over the top and serve

Enjoy! This may be a good Black Friday recipe!!!