Baked Pumpkin French Toast

I was looking for something to make for General Conference Sunday breakfast and came accross this recipe. I love anything pumpkin, and the caramel on the bottom of this french toast was too much to pass up! Here's a link to the original recipe (with pictures): http://www.dana-made-it.com/2010/11/baked-pumpkin-french-toast.html. This recipe tastes like pumpkin pie in breakfast form.

Baked Pumpkin French Toast

1 loaf french bread, cut into thick slices
2 1/2 c. milk
1 Tbs. flour
1 1/2 tsp. vanilla
1 Tbs. sugar
3/4 c. pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
2 eggs

1 c. brown sugar
1/2 c. corn syrup
1/4 c. butter

2 Tbs. sugar
1 tsp. cinnamon

Grease a 9x13 baking dish. Slice the french bread into thick slices. Combine the next nine ingredients (milk through eggs) with a whisk. Set aside.

In a heavy saucepan over medium heat, combine the brown sugar, corn syrup and butter. Stir continuously until bubbly, about five minutes. Pour into bottom of baking dish.

Arrange the sliced french bread over the caramel. Squeeze as many slices into the pan as you can. Pour the milk mixture over the bread, cover and refrigerate for at least eight hours, or overnight. When ready to bake, uncover and sprinkle with the cinnamon/sugar mixture. Bake at 350 degrees for 50 minutes. Remove from oven and let set for five minutes. The french toast will be quite puffy, but will settle as it cools. Enjoy!