6 slices bacon, chopped
1/3 cup butter
1 large sweet onion , diced
1/4 cup minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 bag (8 oz/227 g) fresh spinach, trimmed
7 cups cubed crustless sour dough bread, (about 1 loaf)
1/2 cup coarsely chopped unsalted cashews
1 cup chicken stock
3/4 cup whipping cream
3 eggs
In skillet, fry bacon over medium heat until crisp. Drain on paper towel-lined plate. Drain fat from pan. In same pan, melt butter over medium heat; fry onion, sage, salt and pepper, stirring often, until very soft and just beginning to brown, about 6 minutes. Add spinach, in batches and stirring until wilted. Scrape into large bowl. Add bread and cashews to bowl. In small bowl, whisk together chicken stock, cream and eggs; pour over bread mixture, tossing to coat. Scrape into 13- x 9-inch (3 L) glass baking dish, smoothing top. Cover and refrigerate until evenly soaked, at least 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Bake in 400°F (200°C) oven, covered, for 20 minutes; uncover and bake until crusty and knife inserted into centre comes out clean, about 20 minutes. Cut into squares.
bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living, # Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100, Toronto, Ontario M2N 6S7
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