Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup

Prepare French Toast: Coat a 3-quart rectangular baking dish with cooking spray. Arrange the dried bread cubes in the prepared baking dish.

In a large bowl, whisk together milk, eggs, pumpkin, brown sugar, cinnamon and nutmeg until smooth. Gradually pour egg mixture over bread; press lightly with the back of a large spoon to moisten bread. Sprinkle walnuts evenly over bread. Cover and chill for 2 to 24 hours.

Preheat oven to 350 degrees F. Bake, uncovered, for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Let stand for 10 minutes before serving.

Meanwhile, prepare syrup: In a small saucepan, combine sugar and cornstarch. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat and stir in instant coffee crystals, syrup and vanilla.

Cut French toast and divide among serving plates. If desired, garnish with banana slices. Drizzle with warm syrup; serve warm.