Pumpkin French Toast


• 1 loaf french bread sliced
• 6 eggs
• 2½ cups milk
• 1 cup pumpkin puree
• ¾ cup sugar
• 2 Tablespoons vanilla
• 1 teaspoon pumpkin pie spice
Pecan halves
Bourbon Syrup
• 1 cup brown sugar
• 1 cup Makers Mark
• 1 cup light corn syrup
1/4 cup butter


Combine brown sugar, butter, Makers Mark and light corn syrup in a medium saucepan. Cook on medium heat for 4-5 minutes or until syrup is thickened.

Spray 9×13 inch baking dish.
Sprinkle pecan halves on bottom of pan. Pour syrup on top of pecans. Cut french bread into 1 inch slices spread french bread in bottom of baking dish.
In medium mixing bowl, combine eggs, milk, pumpkin, sugar, vanilla, pumpkin spice. Pour evenly over bread.
Cover with saran wrap and store in refrigerator overnight.
In the morning
Preheat oven to 350 degrees F.
Remove french toast from refrigerator
Bake at 350 degrees F for 45-55 minutes or until golden brown. To serve invert pieces so syrup and pecans are on top.