Every Halloween season, I buy several cans of pumpkin and try several pumpkin recipes. This was my hands-down favorite of the 2014 season. The way the bread absorbed the French toast goodness was spectacular. It was moist, flavorful and indulgent. This won't be my last time using Hawaiian rolls for French toast. So good! For our tests, we made both mini budnt pan servings and a full-size budnt. Both worked great. I would advise changing the cooking time to 30 to 35 minutes for the mini pans. (This recipe was tested and photographed in October 2014.)





How To Make Caramel Pumpkin Baked French Toast

Preheat oven to 350 degrees.

For caramel syrup: Combine 1st 4 ingredients in a medium saucepan and cook over medium heat, stirring for 5 minutes.... or until bubbly.

Reserve 1/2 cup of caramel syrup. Pour remaining syrup evenly into the bottom of a greased bundt pan, or a 9x11 inch cake pan that has been lightly buttered.

Cut or tear each roll into 4 pieces or cubes. (I like to use 2-3 day old rolls for this - or you can put all the cubes in the oven at 350 while it's preheating for 5 minutes to dry them out.)

Combine: eggs, buttermilk, pumpkin, vanilla, pumpkin pie spice and salt, Stir. Pour over bread cubes and toss to coat. Let the bread soak up the mixture for 10-15 minutes.

Distribute the bread cubes into the pan, and top with remaining caramel sauce.

Bake uncovered at 350 degrees for 45 to 50 minutes until golden and bubbly. Let cool for 10 minutes and invert onto a serving platter and serve immediately! (The caramel sauce will be drizzled over the entire top of your dish.)








This is great any time of year - but especially in the fall! Top with whipped cream with a hint of almond extract for a fancy brunch! (Also makes 6-8 mini budnt cakes or mini loaf pans, for individual servings.)

Mr Breakfast would like to thank brekkiebaby for this recipe.

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