3/4 lb (340 g) sliced bacon, diced

1 loaf white sandwich bread, unsliced

1 tbsp brown sugar

In a large skillet over medium-high heat, cook the bacon until nicely golden, stirring often. Drain on a plate lined with paper towel. Discard the bacon fat and clean out the skillet.

On a work surface, cut 6 slices of bread each about 1 inch (2.5 cm) thick and set aside for the French toast. Cut some of the reserved bread into cubes to get a total of 1 1/2 cups (105 g). Reserve any remaining bread for another use.

In a food processer, blend the bacon, bread cubes and brown sugar until it resembles a fine breadcrumb. Set aside.

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