A meal in itself, this is a great dish for a crowd. It can be made ahead, baked, and reheated, or it can be held unbaked until a couple of hours before you plan to serve it.

　　

Ingredients

serves 6 to 8

　　One 1-pound loaf crusty white bread

　　12 ounces slab bacon, cut into 1/2-inch dice

　　4 tablespoons (1/2 stick) unsalted butter

　　1 large garlic clove, chopped

　　1 cup coarsely diced onions

　　6 extra-large eggs

　　3 1/2 cups heavy cream

　　3 cups grated sharp white Cheddar cheese (12 ounces)

　　2 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　1/2 cup chopped fresh parsley

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Cut the bread into cubes and place the cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread cubes from the oven and set aside.

　　

Step 3

Cook the bacon in a skillet over medium heat until very crisp. Remove the bacon to a paper towel–lined plate and set aside.

　　

Step 4

Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and sauté the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.

　　

Step 5

Whisk the eggs and cream in a large mixing bowl. Add the bread cubes, bacon, garlic and onions, and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.

　　

Step 6

Butter a 9 x 13 x 2-inch baking pan. Pour the mixture into the pan and sprinkle the top with the remaining 1 cup Cheddar cheese. Bake for 45 minutes, or until firm and brown.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.