Author Notes: This is another "get most of it ready the night before'"casserole that reminds you a little of an eggy pancake and bacon breakfast. - inpatskitchen
For the brown sugared bacon to be made on the day of serving
- 1/2 cup light brown sugar
- 6 slices bacon
- Place the brown sugar and bacon slices in a plastic bag and shake it around to lightly coat the bacon.
- Place the bacon strips on a wire rack set over a parchment lined baking sheet (easier clean up) and bake in a 350 oven for about 20 minutes. The bacon will brown but won't be too crispy. Do this step just prior to putting the casserole in the oven. Out of the oven tear the bacon slices into small pieces and reserve.
For the pudding to be made the night before
- 5 cups cubed Italian or French bread (stale works well here)
- 1 medium apple, peeled, cored and cut into a fine dice
- 2 tablespoons butter
- 4 eggs, beaten
- 1 cup whole milk
- 1 cup half and half
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 to 10 gratings of nutmeg
- 1/4 teaspoon salt
- The brown sugared bacon
- Place the bread cubes evenly in a 10 inch round baking dish (or a dish similar in size which has been well buttered..
- In a medium saute pan, saute the diced apple in the butter just until the apple begins to soften a bit. Sprinkle the apple bits over the bread cubes.
- In a mixing bowl place the beaten eggs, the milk, the half and half, sugar, vanilla, nut meg and salt and whisk until nice and combined. Pour the mixture over the bread and apple making sure that the bread is submerged.
- Cover the casserole and refrigerate overnight.
- In the morning ,after making the bacon, place the casserole in a 350F oven and bake for one to one and a half hours until the center is just set and the top is lightly browned. About 10 minutes before this happens, scatter the bacon pieces over the casserole and continue to bake for that last 10 minutes.
- Let the casserole rest for about 10 minutes out of the oven. Serve with your favorite maple syrup if desired.