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By Christie Vanover | Published September 21, 2014 | Last Updated December 28, 2022

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

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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 (½ cup)
¼ cup maple syrup
¼ tsp. cinnamon
pinch red pepper flakes optional

Instructions

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.