Overnight Pumpkin Streusel French Toast with Caramel Syrup

By Wollygator

Ingredients

• •1 loaf french bread, cubed
• •6 oz. cream cheese
• •6 eggs
• •2½ cups milk
• •1 cup pumpkin puree
• •¾ cup sugar
• •2 Tablespoons vanilla
• •1 teaspoon pumpkin pie spice
• Streusel Topping
• •½ cup oats
• •⅓ cup flour
• •¼ cup brown sugar
• •¼ teaspoon salt
• •4 Tablespoons cold butter
• Caramel Syrup
• •1 cup brown sugar
• •1 cup heavy cream
• •1 cup light corn syrup

Details

Adapted from chef-in-training.com

Preparation

Step 1

1.Spray 9x13 inch baking dish.
2.Cut french bread into 1 inch cubes.
3.Spread half french bread in bottom of baking dish.
4.Cut cream cheese into ½ inch cubes. Evenly spread cream cheese over top of bread cubes.
5.Place remaining bread cubes over cream cheese layer.
6.In medium mixing bowl, combine eggs, milk, pumpkin, sugar, vanilla, pumpkin spice. Pour evenly over bread.
7.Cover with saran wrap and store in refrigerator overnight.

Streusel Topping
1.In a small mixing bowl, mix the flour, oats, salt and brown sugar together. Cut the butter in with a pastry whisk or a fork.
2.Store in ziploc in refrigerator overnight.

In the morning
1.Preheat oven to 350 degrees F.
2.Remove from refrigerator and sprinkle streusel topping over top.
3.Bake at 350 degrees F for 45-55 minutes or until golden brown.

Caramel Syrup
1.Combine brown sugar, heavy cream and light corn syrup in a medium saucepan. Cook on medium heat for 4-5 minutes or until syrup is warmed through and sugar is dissolved.
2.Drizzle over cooked french toast.