Home Recipes Dishes & Beverages French Toast

Pumpkin French Toast with Bacon Maple Syrup

Name: Pumpkin French Toast with Bacon Maple Syrup
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 4 bacon strips; 1-1/4 cups 2% milk; 3 large eggs; 1/2 cup plus 3 tablespoons packed light brown sugar, divided; 1/2 cup canned pumpkin; 2 tablespoons maple syrup; 2-1/2 teaspoons pumpkin pie spice, divided; 12 ounces challah or brioche bread, cut into 1/2-inch cubes; 1/4 cup quick-cooking oats; 1/4 cup chopped pecans, toasted; 3 tablespoons all-purpose flour; 3 tablespoons cold butter; SAUCE:; 3 tablespoons butter; 3 tablespoons light brown sugar; 3 tablespoons maple syrup; 3 tablespoons 2% milk; 3 tablespoons canned pumpkin

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. + chilling Bake: 40 min.

Makes

8 servings

My two great-grandsons helped me create this pumpkin French toast. Each of the boys took turns prepping and offering suggestions. It's a wonderful holiday brunch dish, and it can even be made a day ahead and baked when you're ready to serve. —Barbara Estabrook, Appleton, Wisconsin

Pumpkin French Toast with Bacon Maple Syrup Recipe photo by Taste of Home

Next Recipe

Ingredients

4 bacon strips
1-1/4 cups 2% milk
3 large eggs
1/2 cup plus 3 tablespoons packed light brown sugar, divided
1/2 cup canned pumpkin
2 tablespoons maple syrup
2-1/2 teaspoons pumpkin pie spice, divided
12 ounces challah or brioche bread, cut into 1/2-inch cubes
1/4 cup quick-cooking oats
1/4 cup chopped pecans, toasted
3 tablespoons all-purpose flour
3 tablespoons cold butter
SAUCE:
3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons maple syrup
3 tablespoons 2% milk
3 tablespoons canned pumpkin

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble bacon. Discard drippings, reserving 1 tablespoon for sauce. In a large bowl, whisk milk, eggs, 1/2 cup brown sugar, pumpkin, maple syrup and 2 teaspoons pie spice until blended.
Place half the bread cubes in a greased 2-qt. baking dish. Top with half the crumbled bacon and half the egg mixture. Repeat layers. Refrigerate, covered, overnight.

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Combine oats, pecans, flour, and the remaining 3 tablespoons brown sugar and 1/2 teaspoon pie spice. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over casserole.

Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving. Meanwhile, for sauce, in a small saucepan, melt butter and reserved bacon grease over medium heat. Stir in brown sugar and maple syrup. Add milk and pumpkin; heat through. Serve with French toast.

Nutrition Facts

1 serving: 486 calories, 23g fat (12g saturated fat), 137mg cholesterol, 386mg sodium, 62g carbohydrate (39g sugars, 2g fiber), 10g protein.

Pumpkin French Toast with Bacon Maple Syrup

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home