HEAT oven to 425°F. Spray 12 medium muffin cups with no-stick cooking spray. Combine muffin mix and milk in medium bowl. Stir just until moistened. Fill muffin cups about 2/3 full. Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Remove and cool completely. Cut into approximately 3/4-inch pieces.

REDUCE heat to 325°F. Spray 9-inch square baking pan with no-stick cooking spray. Place muffin pieces in baking pan. Heat half and half in saucepan just until boiling. Remove from heat. Combine eggs, egg yolks, brown sugar and 1/3 cup syrup in large bowl. Gradually whisk into hot half and half until blended.

POUR egg mixture over muffin pieces pressing down slightly to submerge. Let stand 15 minutes. Sprinkle pecans over top. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm topped with syrup and crumbled bacon. Makes 8 to 10 servings