French Toast Casserole with Marmalade Syrup

• 2 boxes (12.5 ounces each) frozen cinnamon-swirl French toast, Krusteaz
• 4 eggs
• 3 cups milk
• 2 cups pure maple syrup
• 1 teaspoon pumpkin pie spice, McCormick
• 1/3 cup marmalade, Smuckers
• 1 banana, sliced

1. Spray two 9x13-inch baking pans with cooking spray.
2. Place French toast pieces evenly in the bottoms of prepared pans; set aside.
3. In a medium bowl, whisk together eggs, milk, 1 cup of the maple syrup, and the pumpkin pie spice until well combined.
4. Pour evenly over French toast slices in each pan.
5. Cover with plastic wrap; let sit for 1 hour, occasionally pushing French toast down into mixture.
6. Preheat oven to 350 degrees F. Remove plastic wrap and place pans in oven.
7. Bake about 1 hour or until golden brown.
8. In a small saucepan, heat the remaining 1 cup maple syrup, the marmalade, and sliced banana over medium-low heat until heated through.
9. Serve warm over French toast.

cinnamon, eggs, milk, maple syrup, pumpkin pie spice, marmalade, banana

Taken from www.foodnetwork.com/recipes/sandra-lee/french-toast-casserole-with-marmalade-syrup-recipe.html (may not work)