Why make a single bacon, lettuce, and tomato sandwich when you can bake a big dish for a crowd? A glaze of bacon fat across the top adds an extra salty-smoky punch, and a quick trip under the broiler makes the top extra crispy.
- 12 ounces crusty Italian or country-style bread, cut into 1″ cubes (about 8 cups)
- 1 pound thick-cut bacon, cut crosswise into 1″ pieces
- 3 large eggs
- 1 1/2 cups low-sodium chicken stock or broth
- 1/2 cup mayonnaise
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 pint cherry or grape tomatoes, halved
- 1 head romaine, washed, dried very well, cut into 1″ slices
- 2 tablespoons coarsely chopped chives (optional)
- Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
- Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
- Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
- Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13×9″ baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3–5 minutes more. Garnish with chives, if using, and serve immediately.
- Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.