Punpkin French Toast Casserole

For the French toast:

1 loaf French bread (about 16 ounces)

5 eggs

4 tablespoons melted butter

3/4 cup pumpkin puree
1 1/2 cups of milk

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

pinch of cloves

For the praline topping:

2 sticks butter

1 cup brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Instructions

For the French toast:
1. Slice the French bread into slices 1/2 inch thick. Arrange bread in one layer on the bottom of a 9x13 pan. Set aside remaining bread slices.
2. In a medium bowl, beat together the remaining ingredients until well combined.
3. Pour half of the egg mixture over the bread.
4. Top with the remaining slices of French bread and pour the remaining egg mixture over the top.
5. Cover with foil and refrigerate for at least 8 hours.
For the praline topping:
6. Melt the butter in the microwave in a medium sized bowl.
7. Pour the remaining ingredients into the belted butter and stir until combined.
8. Pour the topping over the French toast casserole.
9. Bake in a preheated 350 degree oven for 50-60 minutes.
10. Serve with powdered sugar and maple syrup.