6 cups or so day-old sourdough bread, cut into 1-inch cubes (I like to leave the crust on) Today I used French bread and Rosemary Olive Oil bread- pure deliciousness!
2 tablespoons butter
6 to 8 slices of premium bacon, chopped-it’s always easiest to slice bacon when it’s still a little frozen
2 tsp. dried thyme
2 tsp. dried crushed rosemary
2 shallots, minced
4 cloves garlic, minced
A bunch of scallions, chopped (you can also use a couple of leeks, washed well and chopped)
Coarse salt and freshly ground black pepper (I like to use the Louisiana spice Slap Ya Mama when I have it)
Any leftover veggies you may have-today I had carrots and pearl onions, so in they went! : – )
2 cups heavy cream
5 large eggs
1/4 cup balsamic vinegar
1 cup freshly grated Parmesan cheese, plus a little extra for on top later (about 1/4 of a cup)
In a skillet, render the bacon with the butter until crispy. Remove the bacon pieces with a slotted spoon and set aside. Remove most of the bacon grease leaving about two tablespoons or so. Saute shallot, garlic and scallions until they have a nice color on them. Add thyme, rosemary, salt and pepper (Or Slap ya mam in place of the S & P)
Place bread cubes in a large bowl. Add crispy bacon pieces and cooked vegetables.
In a mixing bowl whisk together your cream, eggs, balsamic vinegar and freshly grated cheese.
Place bread mixture in a buttered baking dish and pour the cream mixture over top stirring well. Bake covered in a 350F oven for about one hour or until crispy on top. Add a little more freshly grated Parmesan cheese and bake an additional five minutes uncovered.