10 oz / 300g bacon of choice, diced
6 eggs
1¼ cups milk (full or low fat)
¼ tsp salt
Black pepper
7 cups (lightly packed) baguette/1 inch cubes
2 cups grated cheddar cheese
Cook bacon in a skillet until lightly browned, drain on paper towel. Whisk the eggs, milk, salt and pepper in a bowl. Place bread in ziplock bag with egg mixture, 1½ cups cheese and most of the cooked bacon (reserve 2 tbsp for top). Seal and massage the egg into the cubes. Set aside in the fridge for at least 30 minutes or overnight. Spray a 21cm/8″ springform cake tin. Pour the bread mixture into the cake tin, pat down to compress and scatter with reserved bacon and remaining ½ cup cheese. Cover loosely with foil or with a pan lid. Bake for 25 minutes, then remove the lid and bake for a further 10 minutes until bubbly and golden on top.

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