Sliced Pain de Mie - Unbleached/Untreated Wheat Flour, Water, Whole Milk, Wheat Flour, Malted Barley Flour, Butter (cream, natural flavorings), Sugar, Sea Salt, Yeast, Vinegar, Enzymes, Cultured Wheat Flour

Applewood Smoked Uncured Bacon - Duroc Heritage Pork, Water, Salt, Turbinado Sugar, Celery Powder

Bundle Contains: Dairy, Egg, Gluten

STEP 1  Preheat oven to 350°F. Add the bread to a large-rimmed baking sheet in a single layer. Bake for 8 minutes until the outside is just crisp and the bread has dried out, but not browned. Remove from oven and let cool. Alternatively, leave the bread out on your kitchen counter overnight to dry out and become stale.
STEP 2  Meanwhile, working in batches, add the bacon in a single layer to a large skillet set over medium heat. Cook the bacon for about 10 minutes, flipping often until browned and crisp on both sides. Transfer to a paper towel-lined plate to absorb excess oil.
STEP 3  In a large wide mixing bowl, whisk 6 eggs until streaks are no longer visible. Whisk in a large pinch of salt and optional flavorings, such as 1 tbsp. finely zested orange, 2 tbsp. sugar, and/or 1 tsp. vanilla. Lastly, add about 1 and 1/2 cups (24 fl. oz) half and half. Whisk to thoroughly combine.
STEP 4  Heat a large skillet or griddle over medium-high heat (375°F) and add butter to melt and foam. Quickly dip the bread into the egg and milk mixture to coat both sides, letting excess egg drip away, then add to the buttered skillet. Cook each side for 3-4 minutes or until golden brown. Repeat with remaining toast and egg mixture.
STEP 5  Dust French toast with powdered sugar (optional). Serve hot with butter and syrup, and a side of crispy bacon.