I think it’s time that I admit I have an addiction. I can’t seem to get enough bacon. It just has a way of taking a sweet breakfast dish and elevating it to a salty, smoky, dreamy level, especially this easy-to-throw-together pumpkin french toast.
I was planning to just top it with a maple pecan syrup, but little strips of bacon started dancing in my head saying, “use me, use me.” I crumbled the bacon into a pitcher with chopped pecans, syrup and cinnamon. Then, for a kick of heat, I added a pinch of red pepper flakes. That’s optional, of course, but it adds a surprising, very subtle bite.
I goofed when I made this. I poured the syrup on the French toast and then baked it. It ended up drying out the syrup too much. So I changed the recipe. Bake the French toast first, then, spoon the delicious syrup over the dish. Enjoy!
- 1 package King’s Hawaiian Sweet Rolls
- 4 eggs
- 1 cup Libby’s 100% pure pumpkin
- ¼ cup strong coffee
- ¼ cup milk
- ¼ cup sugar
- 1 tsp. cinnamon
- pinch of salt
- ½ cup chopped pecans
- 6 slices cooked bacon, crumbled (1/2 cup)
- ¼ cup maple syrup
- ¼ tsp. cinnamon
- pinch red pepper flakes (optional)
Preheat the oven to 375 degrees F. Grease a 13 x 9 pan.
Cut the 12 Hawaiian rolls into cubes. Place in the greased pan.
Whisk together the eggs, pumpkin, coffee, milk, sugar, 1 teaspoon cinnamon and salt. Be sure the coffee isn’t too hot, or you’ll scramble the eggs. You can cool it by mixing it with the milk first in a separate bowl.
Pour the custard over the bread cubes and use your hands to make sure the bread is fully coated.
Cover with foil and bake in a 375-degree oven for 20 minutes. Remove foil and continue baking for 25 minutes.
In a pitcher, stir together the pecans, bacon, syrup, cinnamon and red pepper flakes.
Spoon over the baked French toast. Serve warm.