Spray 4 (7-ounce) ramekins with nonstick cooking spray. Place onto a baking sheet and set aside.
In a large bowl combine egg, milk, pumpkin pie spice, brown sugar and French Toast batter. Whisk together until well blended. Add bread and mix so that all the bread is coated. Cover and let sit for 30 minutes to 1 hour in the refrigerator.
Preheat oven to 325 degrees F.
Evenly divide the bread and batter mixture among the 4 ramekins. Place in the preheated oven and bake for 30 to 40 minutes or until set.
Serve warm and top with Brown Sugar Banana Syrup.
In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm.* Serve over French toast.
For French toast:
Preheat oven to 400 degrees F.
Slice bread into 12 slices. Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe. Place remaining 8 slices on a baking sheet. Toast in oven for 3 minutes. Remove and lower oven temperature to 250 degrees F.
In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt.
Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Working in batches of 4, dip the bread into the batter and soak both sides. Remove allowing excess to drip back into the bowl and place in the hot skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven. Repeat with remaining slices of bread.
Serve hot with Brown Sugar Banana Syrup.
*Also makes a great topping for ice cream.
Recipe courtesy of Sandra Lee 2009