Sunday, August 28, 2011
Oozy Bread for Irene
Another one from the archives: Ooh, Ooh, Oozy Bread, November 2010.
It was "that" kind of morning. I guess hurricanes just put me in an Oozy Bread kind of mood.
Thankful for having power and a dry basement, but praying for those still in Irene's path. Stay safe everyone!
1 package bacon, chopped (I use pre-cooked bacon. Saves a step, tastes just as good)
1 8-ounce jar maple syrup
1 stick butter
1 package (8 biscuits) home-style buttermilk biscuits
Preheat oven to 375 degrees (today I baked at 350, and turned out with what may be the most evenly baked oozy bread to date). Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes and reserve. Place a small saucepan over medium heat and add the maple syrup and the butter -- do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve. Butter or spray a 3x9 loaf pan. Pour a couple tablespoons of the maple/butter sauce in the bottom (I sprinkle some of the bacon on the bottom before adding the biscuits). Layer 3 of the biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those in. Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter/syrup mixture. Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce. Transfer to oven and bake for 25-30 minutes. (when top of bread starts to brown, I tent with foil allowing for the extra baking time without over-browning) Remove and immediately turn over onto a serving dish.