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Gathered
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Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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In a large bowl, combine bread cubes and milk; let stand 5 minutes. Drain, reserving excess milk. Place bread in a greased 8-in. square baking dish; set aside. In a large bowl, whisk eggs, salt, pepper and reserved milk. In a large skillet, heat 2 tablespoons butter over medium heat. Add egg mixture; cook and stir until set. Spoon over bread cubes. Top with cheese. Melt remaining butter; add bread crumbs. Sprinkle over cheese. Top with bacon. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.