Pumpkin French Toast Casserole With Maple Whiskey Caramel
[Vegan, Gluten-Free]

To Make the French Toast Casserole:

1. Add the raisins to a small bowl and add just enough maple whiskey to cover. Let sit for a while, ideally a good 2 hours.
2. Lightly oil a 9x13-inch baking dish. Cut the bread into one-inch pieces and set aside.
3. Add all the pumpkin batter ingredients plus the whiskey that the raisins soaked in to your food processor or blender. Once smooth, add a quarter to the baking dish. Top with a third of the bread. Repeat until all the batter and all the bread have been used. Make sure the bread is well coated. Distribute the raisins throughout the casserole. Cover and refrigerate overnight (or at least an hour or two).
4. The next morning, remove from the refrigerator and top with nuts. Bake for about 30 minutes in an oven preheated at 350°F.

To Make the Maple Whiskey Caramel:

1. On medium heat, simmer raw sugar with 1/4 cup water, swirling pan (not stirring) until it turns a deep amber color (about 15 minutes). Keep an eye on it to avoid burning.
2. Turn off the heat and move aside. Slowly stir in the cream. Add butter and melt, if using.
3. Add the whiskey and a pinch of salt and place back the burner, still turned off, for another minute, stirring constantly.
4. Serve warm on the French toast. You can store the leftovers in an air-tight jar or bottle in the fridge.