6-8 slices bacon
12 slices Breadsmith Honey White bread, no crusts
1 1/2 cups shredded cheddar cheese
2 tablespoons minced shallots or red onion
3 cups milk
1/4 teaspoon freshly ground black pepper
Fry bacon until crisp. Drain and cool on paper towels. Break into small pieces.
Grease a 13x9-inch baking dish.
Arrange 6 bread slices in bottom of dish.
Sprinkle bacon pieces, cheese and shallots over bread. Top with remaining 6 bread slices.
Beat eggs. Add milk and pepper. Pour mixture over sandwiches.
Cover and refrigerate at least 3 hours or as long as overnight.
Uncover dish. Bake at 325 degrees for 50 to 55 minutes, until puffed and golden brown.
Makes 6 servings.