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1
Spray 4 (7-ounce) ramekins with nonstick cooking spray.
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2
Place onto a baking sheet and set aside.
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3
In a large bowl combine egg, milk, pumpkin pie spice, brown sugar and French Toast batter.
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4
Whisk together until well blended.
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5
Add bread and mix so that all the bread is coated.
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6
Cover and let sit for 30 minutes to 1 hour in the refrigerator.
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7
Preheat oven to 325 degrees F.
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8
Evenly divide the bread and batter mixture among the 4 ramekins.
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9
Place in the preheated oven and bake for 30 to 40 minutes or until set.
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10
Serve warm and top with Brown Sugar Banana Syrup.
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11
Nonstick cooking spray
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12
For Syrup:
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13
In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water.
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14
Bring to a boil, add bananas then lower heat and let simmer for 3 minutes.
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15
Remove syrup from heat, cover and keep warm.
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16
Serve over French toast.
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17
Cook's Note: Also makes a great topping for ice cream.
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18
For French toast:
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19
Preheat oven to 400 degrees F.
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20
Slice bread into 12 slices.
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21
Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe.
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22
Place remaining 8 slices on a baking sheet.
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23
Toast in oven for 3 minutes.
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24
Remove and lower oven temperature to 250 degrees F.
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25
In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt.
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26
Spray a 12-inch skillet with nonstick cooking spray and place over medium heat.
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27
Working in batches of 4, dip the bread into the batter and soak both sides.
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28
Remove allowing excess to drip back into the bowl and place in the hot skillet.
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29
Cook until golden brown on both sides, about 3 minutes per side.
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30
Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven.
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31
Repeat with remaining slices of bread.
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32
Save remaining batter and extra syrup for bread pudding Round 2 Recipe.
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33
Serve hot with Brown Sugar Banana Syrup.
