Pumpkin Spice Latte Baked French Toast with Bacon Pecan Maple Syrup

Pumpkin Spice Latte French Toast

Pumpkin Spice Latte Baked French Toast with Bacon Pecan Maple Syrup

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!

Pumpkin Spice Latte Baked French Toast with Bacon Pecan Maple Syrup

Pumpkin Spice Latte Baked French Toast with Bacon Pecan Maple Syrup

Ingredients

  • 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.

http://www.zestuous.com/2014/09/pumpkin-french-toast/

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