1lb thick cut bacon, cooked and cut into 1/4in pieces
1 loaf brioche, crust discarded and sliced 1in thick
1/2 cup creme fraiche
1tb vanilla extract
1 cup milk
1 cup cream
2/3 cup maple syrup
1/2 cup pecans, toasted and chopped
Layer bacon and brioche in 6 alternating layers in a 9in x 5in loaf pan, beginning with bacon and ending with brioche. Whisk 3-9 with 7tb maple syrup and pour slowly into pan. Mixture may take a few additions with rests in between to fully soak into bread. Wrap and chill for 1 hour or overnight.
Bake at 325 degrees for 70 minutes. Warm remaining maple syrup with pecans in a small saucepan, pour over pudding and serve.
Cook bacon and set aside. Reserve 2tb of fat. Chop into 1/2in pieces once cooled.
Whisk 2-6. Cut in butter until pieces are pea-sized. Add bacon and reserved fat, buttermilk and 1/2 cup maple syrup and lightly mix.
Transfer dough to clean surface. Press down with palm heels, gather into a mound and repeat 2-4 times. Press down until 1in thick and cut out rounds. Flatten out scraps and repeat. Freeze for at least 2 hours or up to 1 month.
Do not thaw. Brush with egg and bake at 375 degrees for 25 minutes. Brush with remaining 3/4 cup maple syrup and bake for 5 minutes. Best served same day.
Process bacon to smooth paste. Cook in a 12in skillet on medium heat for about 5 minutes; bacon will be mostly pink and not crispy. Drain bacon, reserve 2tb fat and set bacon aside on a paper towel-lined plate until cool.
Cook bacon fat and onion on medium heat for 20 minutes. Set aside.
Mix bacon and beef and form four 1/2in thick patties. Cook on medium heat for 3 minutes. Flip, top with blue cheese, cover and continue cooking for 3 minutes.
Meanwhile, toast buns. Top with burgers and onions and serve.
Toast bread in a 350 degree oven until lightly toasted and set aside.
Meanwhile, render bacon and set aside. Discard all but 2tb fat and cook leeks for 5 minutes. Set aside with bacon. Cook mushrooms in 2 batches for 5 minutes each, set aside with bacon and leek and let cool.
Add 5-7 to mixture. Whisk 8-10 and mix in. Fold in bread. Transfer to a 9in baking dish, top with gruyere and bake at 350 degrees for 40-60 minutes. Serve.
Roast bacon on a rack at 400 degrees for 15 minutes and set aside. Reserve 2tb fat.
Brush 1tb reserved fat over a room-temperature rimmed 15in x 11in baking sheet. Roll out dough and transfer to sheet. Brush edges with olive oil and bake at 500 degrees for 5 minutes.
Combine 4-5 and remaining 1tb bacon fat and spread over dough, laving a 1in border. Top with reserved bacon and 6-7. Clear 6 spaces in mixture and add eggs. Bake for 9-10 minutes. Cool for 5 minutes, add scallions and serve.