By Isabel Minunni
6 eggs 1/2 cup heavy cream
1 cup whole milk
1 tablespoon vanilla
1 teaspoon cinnamon
2 tablespoons powdered sugar
Preheat oven to 350 Degrees.
4 large sweet apples (I used honeycrisp)
1 loaf Italian bread
1/2 pound bacon
1 stick butter
2 cups almonds
1/3 cup brown sugar
1 teaspoon almond extract
2 teaspoons ground cinnamon
In a large skillet, fry bacon on medium heat until lightly browned on both sides. Drain on paper towel and set aside.
Slice bread about 1” thick and line bottom of greased oven safe baking dish.
Break up remaining bread into smaller than bite size pieces.
Peel apples and dice into large cubes. Spread mixture of apples and bread pieces evenly across sliced bread in baking dish.
Add all custard ingredients into large bowl and mix well. Pour over bread and set aside.
Next, add all the topping ingredients into food processor or chopper and pulse until they are of chunky consistency.
Mix in bacon that has been cut into small pieces. Distribute topping evenly on top of bread.
Bake for 40-45 minutes or until cooked through. If top needs more browning, place under broiler for a minute or so, watching carefully.
Remove from oven and serve. Feel free to use your favorite syrup if you like. Enjoy!