Shelly's Recipe

Pumpkin Spice Latte Baked French Toast with Bacon Pecan Maple Syrup

Category: French Toast

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)

(1) Preheat the oven to 375 degrees F. Grease a 13 x 9 pan.

(2) Cut the 12 Hawaiian rolls into cubes. Place in the greased pan.

(3) 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.

(4) Pour the custard over the bread cubes and use your hands to make sure the bread is fully coated.

(5) Cover with foil and bake in a 375-degree oven for 20 minutes. Remove foil and continue baking for 25 minutes.

(6) In a pitcher, stir together the pecans, bacon, syrup, cinnamon and red pepper flakes.

(7) Spoon over the baked French toast. Serve warm.