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slice of Pumpkin Spice Latte Baked French Toast with Bacon Pecan Maple Syrup.
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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

Instructions

  • Preheat the oven to 375 degrees F. Grease a 13 x 9 pan.
    bread cubes in dish.
  • Cut the 12 Hawaiian rolls into cubes. Place in the greased pan.
    pumpkin batter in pitcher.
  • 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.
    pumpkin batter on bread cubes.
  • 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.
    pecans in sauce.
  • In a pitcher, stir together the pecans, bacon, syrup, cinnamon and red pepper flakes.
    Pumpkin Spice Latte Baked French Toast with Bacon Pecan Maple Syrup.
  • Spoon over the baked French toast. Serve warm.