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.