Orange-Laced French Toast Casserole with Caramelized Bacon

1 (1 pound) loaf French bread, sliced into ½-inch slices (about 12 slices)

4 ounces cream cheese, softened

1 pound bacon, divided

1½ cups milk

1 cup heavy cream

1 teaspoon ground cinnamon

2 tablespoon orange zest

Juice from one orange

8 eggs

8 tablespoons butter, melted

¼ cup maple syrup

Powdered sugar for garnish

Orange slices for garnish

¾ cup (packed) light brown sugar

Grease a 9-by-13-by-2-inch baking dish.

In a medium skillet, cook ½ pound bacon until cooked through and just under crisp. Drain on paper towels.

Spread a thin layer of cream cheese on one side of each slice of French bread. Place bread slices into prepared pan. Layer with cooked bacon slices. Top, sandwich style, with another bread slice.

In a large bowl, blend eggs, milk, cinnamon, zest, orange juice, butter and maple syrup until well combined. Pour mixture evenly over bread. Use a spatula to slightly press layers down to moisten. Cover with plastic wrap and refrigerate overnight.

Put in cold oven straight from refrigerator and turn oven to 325 degrees. Bake 60-90 minutes or until center is set and edges are golden brown. Casserole may need to be covered with foil midway through baking process. Let stand 10 minutes before serving. Dust with powdered sugar and garnish with Caramelized Bacon Slices and oranges. Serve with warm maple syrup.

For the Caramelized Bacon: Heat oven to 350 degrees. Line a baking tray with aluminum foil.

Place brown sugar in plastic bag. Add the remaining ½ pound bacon to the bag and toss to coat with sugar. Transfer bacon to a baking rack set on the aluminum lined baking tray. Bake bacon until dark golden brown, turning once, about 8 minutes per side. Allow to cool.

Serves eight.

Smithfield