5 tablespoons unsalted butter, divided use

12 strips thick-sliced applewood-smoked bacon

1 1/4 pounds stale croissants or brioche

8 eggs

2 cups half and half

1/4 cup pure maple syrup, plus additional syrup for serving

2 teaspoons vanilla

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup confectioner’s sugar

Butter a 3-quart rectangular baking dish with 2 tablespoons of the butter. Preheat oven to 350 degrees.

Fry bacon in a heavy skillet until crisp, blot on paper towels and chop coarsely. Cut stale bread into 1 1/4-inch cubes. Reserve bread crumbs and scatter them over bottom of baking dish.

Combine eggs, half-and-half, 1/4 cup maple syrup, vanilla, cinnamon and salt in large bowl and beat until well blended. Add bread cubes, turn to coat with egg mixture and let stand until liquid is absorbed, about 10-15 minutes, turning once or twice. Add bacon, folding gently to blend. Scrape mixture into baking dish, cover with aluminum foil and bake in center of oven 20 minutes.

Meanwhile, melt remaining 3 tablespoons butter. Remove dish from oven, uncover, pour on butter and bake for 15-20 minutes longer, or until the souffle is golden brown on top and a knife inserted into center comes out clean.

Remove dish from oven and let stand 5-10 minutes. Sprinkle souffle with confectioner’s sugar and cut into squares. Serve with additional maple syrup. Serves 8

Per serving: 638 calories, 19g protein, 42g fat ( 21g saturated), 46g carbohydrate, 1,022mg sodium, 314mg cholesterol, 2g dietary fiber.

Adapted from Seduced by Bacon, by Joanna Pruess (The Lyons Press)