Directions:

1. Preheat oven to 350°F. Prepare 4 – 6 ounce ovenproof ramekins with pan spray to prevent sticking. Place ramekins on a baking sheet to prevent spills in the oven.
2. Saute bacon in a skillet over medium heat until crispy – about 5 minutes. Drain on a paper towel and set aside.
3. Meanwhile, whisk together the eggs, egg yolks, heavy cream, salt and pepper.
4. Pour egg mixture into ramekins until full, allowing some of the moistened bread to stick out of the liquid. Place in the oven and bake until firm and golden brown on top – about 20-25 minutes. If serving immediately, allow to cool slight. Remove from ramekin and place on a serving plate.

Chef’s Note:
You can also prepare these in muffin tins or family style using a 8’x8’ ovenproof baking pan. This can be made ahead of time and reheated in the oven at 350 for 5 minutes.