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

1. 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.

2. 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.

3. 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.

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