Pumpkin French Toast with Bacon Maple Syrup

My two great-grandsons helped me create this recipe. It’s a wonderful holiday brunch dish, and it can even be prepped a day ahead.

—Barbara Estabrook, Appleton, WI

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

Makes: 8 servings

4 bacon strips

11/4 cups 2% milk

3 large eggs

1/2 cup plus 3 Tbsp. packed light brown sugar, divided

1/2 cup canned pumpkin

2 Tbsp. maple syrup

21/2 tsp. pumpkin pie spice, divided 12 oz. Challah or brioche bread, cut into 1/2-in. 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. 2% milk

3 Tbsp. canned pumpkin

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-qt. baking dish. Top with half the crumbled bacon and half of the egg mixture. Repeat the layers. Refrigerate, covered, overnight.

2. Preheat the oven to 350°. Remove casserole from refrigerator 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, 40-45 minutes. Let stand for 5-10 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.

1 SERVING 486 cal., 23g fat (12g sat. fat), 137mg chol., 386mg sod., 62g carb. (39g sugars, 2g fiber), 10g pro.