Bacon, Egg & Cheese Breakfast Bundt

Preheat an oven to 400°F (200°C).

Place the bread cubes in a single layer on 2 baking sheets. Bake until the bread is dried out and light golden brown, about 15 minutes. Let cool.

Reduce the oven temperature to 350°F (180°C). Grease a 10-cup (2.5-l) Bundt pan with butter.

In a large sauté pan over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is crisp, about 7 minutes. Remove from the heat. Using a slotted spoon, transfer the bacon to a medium bowl.

Return the pan with the bacon fat to medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and cook, stirring occasionally, until bright green and starting to soften, about 1 minute. Remove from the heat and season to taste with salt and pepper.

In a large bowl, whisk together the eggs, broth and Tabasco sauce. Season with 2 teaspoons salt and 1 teaspoon pepper. Set aside 2 Tbs. of the bacon for garnish, then fold the remaining bacon, the bread and cheese into the egg mixture until incorporated. Transfer half of the bread mixture to the prepared pan and pack it in tightly. Top with the kale mixture, then with the remaining bread mixture, packing it in tightly.

Bake until golden brown on top and no liquid is visible on the surface, about 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then use a table knife to carefully loosen the Bundt from the pan.

Meanwhile, increase the oven temperature to 400°F (200°C). Carefully invert the Bundt onto a baking sheet. Return to the oven and bake until the top is crisp, about 10 minutes. Transfer the Bundt to a cutting board. Garnish with the reserved bacon, cut into slices and serve immediately. Serves 10.

Williams Sonoma Test Kitchen