Pumpkin Caramel French Toast with Toasted Pecans and Banana Slices

How 'bout serving this at your NY's Day Brunch?! This one is for You, Linda.
(serves 6-8)

5 T. water
3/4 cups sugar
2/3 cup heavy cream
6 large eggs
1&1/2 cups unsweetened almond milk
Dash of cinnamon and a few scrapes over a small hole grater* from a whole nutmeg*
1/2 cup pure pumpkin puree
1/2 t. pumpkin pie spice
1 t. pure* vanilla
1 T. pure maple syrup
1/2 t. kosher* salt
1 (1 lb.) loaf challah or brioche bread
1 T. unsalted butter
1 T. veg. oil
Toasted pecans
Sliced bananas
Whipped cream

For the caramel sauce: Combine water and sugar in a saucepan on med.-high heat. Gently swirl the pot; after about 2-3 mins. the mixture will start to bubble and turn a light shade of amber. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine. Bubbles will subside upon cooling. Whisk quickly until smooth. Set aside. In a bowl, whisk together the eggs, almond milk, cinnamon, nutmeg, pumpkin, pumpkin pie spice, vanilla, maple syrup, and salt. Slice the challah in 3/4" thick slices. Soak slices in the egg mixture for 4 mins., turning once. Heat butter and oil in a very large sauté pan over med. heat, and cook each slice 2-3 mins. on each side until nicely browned. Serve hot with warm caramel sauce, pecans, bananas, and whipped cream.

Have a wonderful and safe New Year's Eve, and Happy NEW Yeasr!!!! The BEST is yet to come.

Love, and Thanks for reading my blog!

MM