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Panzanella Salad
Slow Cooker Coconut Curry Chili
Slow Cooker Corned Beef & Cabbage
Savory Irish Cheese Soda Bread
Mint Chocolate Chip Cookies
Sweet Slice Uncured Ham & Cheddar Casserole
Smoked Gouda Mac & Cheese
Pasta Fazool
Tuna-Stuffed Deviled Eggs
Bacon French Toast Bake

1 small loaf challah or brioche bread, cut into 1⁄2-inch-thick slices Nonstick cooking spray 6 large eggs 1 cup heavy cream 1 cup whole milk 1/2 cup grated Gruyere cheese 1⁄3 cup maple syrup 1 teaspoon ground cinnamon 4 slices Smithfield Bacon, cooked and chopped 1/4 cup grated Swiss cheese 1/2 cup blackberries 1 teaspoon powdered sugar, for dusting

Leave bread slices out, at room temperature, at least 3 hours, or until slightly stale. Generously coat 9-inch baking dish with nonstick cooking spray. Arrange bread, slightly overlapping. In large bowl, whisk eggs, heavy cream, milk, Gruyere cheese, maple syrup and cinnamon. Add chopped bacon, saving 2 tablespoons for later. Pour over bread in baking dish. With hands, press down on bread to submerge. Cover baking dish with plastic wrap. Refrigerate at least 5 hours, or overnight. Heat oven to 375 degrees when ready to bake. Remove plastic. Sprinkle remaining bacon and Swiss cheese over top of bread mixture. Bake 45-50 minutes, or until golden brown and set. Top with blackberries and dust with powdered sugar before serving.