Pumpkin French Toast with Bacon Maple Syrup

Breakfast

My two great-grandsons helped me create this pumpkin French toast. Each of the boys took turns prepping and offering suggestions. It's a wonderful holiday brunch dish, and it can even be made a day ahead and baked when ready to serve.

Pumpkin French Toast with Bacon Maple Syrup

Average Rating: 0

TOTAL TIME: Prep: 35 min. + chilling Bake: 40 min.
YIELD: 8 servings.

Ingredients

4 bacon strips
1-1/4 cups 2% milk
3 large eggs
1/2 cup plus 3 tablespoons packed light brown sugar, divided
1/2 cup canned pumpkin
2 tablespoons maple syrup
2-1/2 teaspoons pumpkin pie spice, divided
12 ounces Challah or brioche bread, cut into 1/2-inch cubes
1/4 cup quick-cooking oats
1/4 cup chopped pecans, toasted
3 tablespoons all-purpose flour
3 tablespoons cold butter
3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons maple syrup
3 tablespoons 2% milk
3 tablespoons canned pumpkin

Instructions

1.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble bacon. Discard drippings, reserving 1 tablespoon for sauce. In a large bowl, whisk milk, eggs, 1/2 cup brown sugar, pumpkin, maple syrup and 2 teaspoons pie spice until blended.
Place half the bread cubes in a greased 2-qt. baking dish. Top with half the crumbled bacon and half the egg mixture. Repeat layers. Refrigerate, covered, overnight.
2.

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Combine oats, pecans, flour, and the remaining 3 tablespoons brown sugar and 1/2 teaspoon pie spice. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over casserole.

Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving. Meanwhile, for sauce, in a small saucepan, melt butter and reserved bacon grease over medium heat. Stir in brown sugar and maple syrup. Add milk and pumpkin; heat through. Serve with French toast.