This was a terrible winter in New England and I got through it by playing in the kitchen and indulging in comfort food. Here's one of my favorite new creations, perfect for breakfast, lunch, dinner or snacking.
Sauté bacon in a large pan. When just about crisp, remove from pan and drain on paper towel. Save 1 T of bacon fat and place back in pan and add 1 T of olive oil.
Add your onions and cook on low heat for at least 20-30 minutes. Add a little salt and pepper if you like (optional). While onions are caramelizing, shred your Fontina cheese and crumble the Gorganzola. Now chop your baby kale, slice your bread, melt butter and prepare your egg custard. In mixing bowl or large measuring cup mix eggs, milk, mustard, salt, pepper and cooled melted butter.
Prepare an 8" x 8' baking dish with cooking spray and place in half of the sliced/cubed bread. Top with your cooked bacon, caramelized onions, cheese and kale.
Now top with the rest of the sliced/cubed bread and add the egg custard. Cover with plastic wrap and let sit for about an hour.
Pre heat oven to 325 degrees. If you're feeling decadent, add a bit more cheese to the top. Bake uncovered for 50-55 minutes, rotating pan after 30 minutes to ensure even browning.