Pumpkin French Toast with Bacon Maple Syrup
Total TimePrep: 35 min. + chilling Bake: 40 min.
I know some people do not like ratings when the recipe has been modified, and I generally try to follow a recipe exactly the first time. But sometimes, I feel it's better to cut down fat and/ot sugar at first, and if I like it, I don't need to ever taste the less healthy version! So, I used the leftovers of a loaf of Pumpkin Egg Braid (recipe found on Taste of Home) for the challah. I sprinkled some bacon bits in rather than frying bacon, left out the maple syrup, used fat free milk, and I did not make the topping sauce (I used some regular syrup on top, but it would've been OK without it.) It was really moist and flavorful and a nice change from our regular breakfast fare. I'm sure the sauce would make it even more tasty, I just didn't need it to enjoy it.