1 16 ounce loaf French bread
4 tablespoons butter melted
1 1/2 cups milk
5 large eggs
3/4 cup pumpkin puree
2 tablespoons pumpkin pie spice
For the praline topping:
1 cup butter melted
1 cup brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the French toast: Cut the French bread into 1/2 inch chunks. Place bread in a 9x13 baking dish. In a medium bowl, beat together the remaining french toast ingredients until well combined. Pour the egg mixture over the bread. Use a spoon to press the bread down into the eggs so that every piece is soaking up the egg mixture. Cover with foil and refrigerate for 8-12 hours. For the praline topping: Melt the butter in the microwave in a medium sized bowl. Pour the remaining ingredients into the belted butter and stir until combined. Pour the topping over the French toast casserole. Bake, uncovered in a preheated 350 degree oven for 50-60 minutes. Let cool 10 minutes before slicing and serving.