If you like the flavors of bacon, butter, and maple together, this recipe is for you. And furthermore, if you enjoy the texture of cake or breakfast breads with these aforementioned flavors, this recipe is really, really, really for you.
|Photo by Maggie Kapustin|
Just trust me on this one. Embrace how easy it is. Celebrate its uniqueness. Indulge yourself and your loved ones with this over Easter break. You. Will. Not. Regret. It.
Oh, a little advice: do make the “bread” the night before, to save yourself unnecessary last minute morning work.
Maple Bacon “Breakfast”
For the breakfast bread-
1 box/package butter recipe yellow cake mix
8 oz. cream cheese, softened to room temperature
4 large eggs at room temperature
½ cup buttermilk
½ cup sugar
½ cup canola oil
1 tsp. vanilla extract
2 tsp. maple flavoring/extract
15 slices bacon, fried, drained, and crumbled
1 stick butter
Preheat oven to 350 degrees. Grease and flour Bundt pan.
Beat cream cheese and sugar with electric mixer until smooth. Add buttermilk, oil, and eggs. Blend. Add cake mix and beat on medium speed until well incorporated. Add extracts and blend for about 20 seconds more.
Pour into Bundt pan and bake for 35-40 minutes or until knife in center comes out clean. Cool completely on a wire rack. Do not slice yet. Store in airtight container overnight.
When ready to serve for breakfast, line a baking sheet with foil and turn broiler on high heat with a rack placed about 10 inches from the heating element. Heat maple syrup on low heat or microwave to warm.
Slice breakfast bread and place on foil lined baking sheet. Generously spread butter on each slice and place under broiler until the tops and edges are nicely browned a slightly crisp. Remove from oven immediately. Add maple syrup. Sprinkle bacon crumbles over the top and serve immediately.