Ingredients:

  • 12 large eggs (approx. 600g)
  • 2 cups whole milk (475ml)
  • 1 tsp dry mustard powder (5g)
  • 1/2 tsp smoked paprika (2.5g)
  • 1 tsp kosher salt (6g)
  • 1/2 tsp freshly cracked black pepper (3g)
  • 1 lb center-cut bacon, diced (450g)
  • 8 cups sourdough or French bread, cubed into 1-inch pieces (approx. 400g)
  • 2 cups sharp white cheddar, shredded (225g)
  • 4 green onions, thinly sliced (approx. 25g)
  • 1 tbsp fresh chives, minced

Instructions:

  1. Place diced bacon in a cold stainless steel skillet over medium heat. Fry until the fat has rendered and bacon is mahogany-brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 teaspoon of bacon fat.
  2. In a large mixing bowl, whisk together the eggs, milk, dry mustard powder, smoked paprika, salt, and black pepper until completely combined and no yolk streaks remain.
  3. Grease a 9x13 inch baking dish with the reserved bacon fat. Layer half of the bread cubes, half of the crispy bacon, and half of the shredded cheddar.
  4. Repeat the layers with the remaining bread, bacon, and cheese. Pour the egg custard mixture evenly over the top, pressing down with a spatula to ensure all bread is submerged. Let sit for at least 20 minutes to allow for starch gelatinization.
  5. Preheat oven to 375°F (190°C). Bake for 40–45 minutes until the center is puffed and set, and the bread tips are golden brown. Garnish with sliced green onions and chives before serving.