Categories: Breakfast
Ingredients
- 4 bacon strips
- 1 1/4 cups milk
- 3 large eggs
- 1/2 cup plus 3 tbsp light brown sugar, divided
- 1/2 cup canned pumpkin
- 2 tbsp maple syrup
- 2 1/2 tsp pumpkin pie spice, divided
- 12 oz. Challah bread, cut into 1/2-inch cubes
- 1/4 cup quick-cooking oats
- 1/4 cup chopped pecans, toasted
- 3 tbsp all-purpose flour
- 3 tbsp cold butter
- Sauce:
- 3 tbsp butter
- 3 tbsp light brown sugar
- 3 tbsp maple syrup
- 3 tbsp milk
- 3 tbsp canned pumpkin
Directions
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In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble the bacon. Discard drippings, reserving 1 tbsp for sauce. In a large bowl, whisk milk, eggs, 1/2 cup brown sugar, pumpkin, maple syrup, and 2 tsp pie spice until blended. Place half the bread cubes in a greased 2-quart baking dish. Top with half the crumbled bacon and half of the egg mixture. Repeat the layers. Refrigerate, covered, overnight.
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eheat the oven to 350. Remove casserole from fridge while oven heats. Combine oats, pecans, flour and remaining 3 tbsp brown sugar and 1/2 tsp pie spice. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over the casserole.
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Bake, uncovered, until a knife inserted in the center comes out clean 40 to 45 minutes. Let stand for 5 to 10 minutes before serving. Meanwhile, for sauce, in a small saucepan, melt butter and reserved bacon grease over medium heat. Stir in the brown sugar and maple syrup. Add milk and pumpkin; heat through. Serve with French toast.