Bread Pudding with Apple and Brown Sugared Bacon

Directions

1. For the brown sugared bacon, to be made on the day of serving:
2. Place the brown sugar and bacon slices in a plastic bag and shake it around to lightly coat the bacon.
3. Place the bacon strips on a wire rack set over a parchment lined baking sheet (easier clean up) and bake in a 350°F 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.

1. For the pudding, to be made the night before:
2. Place the bread cubes evenly in a 10-inch round, buttered baking dish (or a dish similar in size).
3. In a medium saute pan, sauté the diced apple in the butter just until the apple begins to soften a bit. Sprinkle the apple bits over the bread cubes.
4. 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.
5. Cover the casserole and refrigerate overnight.
6. In the morning, after making the bacon, place the casserole in a 350°F oven and bake for 1 to 1 1/2 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.
7. Let the casserole rest for about 10 minutes out of the oven. Serve with your favorite maple syrup, if desired.