Candied Bacon Pumpkin French Toast Casserole

The Sweet and Savory Taste of Fall

  • 1 Cup GODSHALL’S Turkey Bacon (Candied)
  • 1 Loaf of French Bread (Cut into Cubes)
  • 6 Eggs
  • 2 Cups Milk
  • 1/2 Cup Pumpkin Puree
  • 2 Teaspoons Vanilla
  • 2 Tablespoons Maple Syrup
  • 2 Teaspoons Pumpkin Pie Spice
  • 1/4 Cup Brown Sugar
  • 1 Teaspoon Cinnamon
  • 2 Tablespoons Chopped Pecans or Almonds (Optional)
  1. Preheat oven to 400 degrees.
  2. Line a pan with heavy duty foil. Coat the slices of bacon with brown sugar and bake for approx. 10 minutes on each side.
  3. Allow bacon to cool. Then, crumble the candied bacon. Set some aside.
  4. Coat a large baking pan with cooking spray and evenly spread the French bread cubes in the pan.
  5. In a large mixing bowl, whisk together eggs, milk, pumpkin puree, vanilla, maple syrup and pumpkin pie spice.
  6. Pour the mixture in the pan until all the bread cubes are covered.
  7. Cover with plastic wrap or lid and refrigerate overnight.
  8. When ready to cook, uncover the pan and preheat oven to 350 degrees.
  9. Mix together the brown sugar, nuts (optional), cinnamon and candied bacon. Sprinkle over the top of the bread mixture and bake for approx. 45 minutes or until golden brown.
  10. Garnish with more candied bacon and serve hot with maple syrup.
  11. ENJOY!