Soon the sap will be running, and this is a great time of year to use maple syrup in a savory breakfast. And this recipe was created right here in the Berkshires.
1/2 pound bacon, chopped into 1/4-inch pieces
1 1/4 cups heavy cream
1 cup whole milk
1/2 cup pure maple syrup
1 teaspoon Dijon mustard
1 teaspoon crumbled dried sage
1 teaspoon salt
8 slices challah (egg bread) cut 1-inch thick, lightly toasted and cut into thirds
12 ounces sharp white cheddar, grated
2/3 cup shelled pistashios
- Grease a 9X13-inch pan (or a 2-quart casserole dish).
- Cook the bacon pieces in a medium-sized skillet over medium-high heat until crisp (about 10 minutes), and drain on a paper towel.
- Whisk together the cream milk maple syrup, eggs, mustard, sage, and salt.
- Lay half of the bread strips in the prepared dish.
- Sprinkle with half of the bacon, half of the cheese, and half of the nuts.
- Layer the second half of the bread, bacon, cheese, and nuts.
- Pour the eggs mixture over the layered dry ingredients. Cover.
- Refrigerate overnight.
- Remove the casserole from the refrigerator at least 30 minutes before baking.
- Preheat the oven to 350F. Remove the cover from the dish and bake for about 45 minutes or until bubbly and golden.
- Remove from the oven and let stand for 10 minutes before serving.
Ellen Gutman Chenaux
Bed and Breakfast Foodie