6 slices bacon, chopped
6 eggs
250 nl half and half cream 1 cup
10 ml fresh thyme, chopped 2 tsp
5 ml dijon mustard 1 tsp
salt & pepper to taste
1 L white bread, cubed 4 cups
4 green onions, chopped
2 red apples, unpeeled & grated
500 ml smoked gouda cheese, shredded 2 cup
In a large skillet, saute bacon over medium high heat until crisp. Using a slotted spoon, transfer to plate lined with paper towels.
In large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Scatter half the bread cubes in lightly greased 8 inch (20 cm) square baking dish. Arrange cooked bacon, onions, apples and 1 cup (250 ml) cheese on top. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture. Sprinkle the remaining cheese on top. Cover and refrigerate for at least 4 hours or up to 12 hours.
Bake, covered, in preheated 350 F (180 C) oven for 30 minutes. Uncover and bake for 20 to 30 minutes longer or until puffy and golden brown.
Serves: 6