For the Topping:

1. In a medium bowl, whisk together flour, brown sugar, cinnamon and salt.
2. Using a pastry cutter or two forks, cut the butter into the dry ingredients until pea size pieces remain.
3. Stir in finely chopped pecans.
4. Cover and store in the refrigerator until ready to use.

For the Pudding:

1. Preheat oven to 350°F.
2. Spread waffle pieces on a baking sheet and bake about 10 minutes, stirring once until crisp. Remove from oven and set aside.
3. In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla extract and salt.
4. Add the toasted waffle pieces and stir to coat.
5. Let mixture sit in refrigerator for at least 30 minutes or overnight, stirring several times.
6. When ready to bake, stir in cooked bacon.
7. Transfer mixture to a buttered 9x11-inch baking dish or a 9-inch round baking dish.
8. Sprinkle cinnamon pecan streusel topping over waffle mixture.
9. Bake uncovered at 350°F for 50-60 minutes.