1- Begin by cooking the bacon until it’s lightly browned, then set aside 2 tablespoons for topping this adds a nice crunch on top.

2- In a large bowl, whisk together the 6 large eggs, 1 1/4 cups milk, 1/4 teaspoon salt, and black pepper to taste until everything blends smoothly.

3- Next, add in the 7 cups of bread cubes, 1 1/2 cups of the shredded cheese, and the cooked bacon, mixing well to coat everything evenly.

4- Cover and refrigerate for at least 30 minutes or overnight to let it soak up those flavors.

5- Preheat your oven to 180°C (350°F) and grease a 20 cm (8 inch) springform cake tin with butter alternatively, use a cake pan or line it with parchment for easy release.

6- Pour the soaked mixture into the prepared pan and gently press it down to compress the layers.

7- Sprinkle the reserved 2 tablespoons of bacon and the remaining 1/2 cup cheese on top for a golden finish.

8- Cover loosely with foil and bake for 25 minutes, then remove the foil and bake for another 15 to 20 minutes until it’s golden and cooked through.

9- Let it rest for 5 minutes before slicing, so it’s easier to serve and enjoy, whether with a fork or by hand.