2 medium-sized russet potatoes
10 large eggs
2 1/4 cups half and half
1/4 cup + 2 tablespoons pure maple syrup
2 teaspoons vanilla extract
pinch salt
12 slices sandwich bread
Cook bacon in a 12" cast iron skillet on medium heat until just crispy. While cooking, periodically push bacon up the sides of the skillet to grease it. Remove bacon from the skillet and set on paper towels to cool. Remove the majority of the bacon grease from the skillet, leaving enough to thinly coat the skillet in grease. Grate potatoes into a bowl of cold water using a coarse grater. Strain the potatoes using a colander. Place the potatoes back in a bowl of water and strain again. Wrap the potatoes tightly in a kitchen towel or cheesecloth and squeeze out any remaining water as best you can. Distribute half of the grated potatoes evenly along the bottom of the skillet. In a large mixing bowl, whisk together eggs, half and half, 2 tablespoons of maple syrup, vanilla, and salt. Crumble half of the bacon and add to the egg mixture. Soak half of the bread in the egg mixture until just saturated and place it over the potatoes in the skillet. Top the bread with the remainder of the potatoes. Soak the remainder of the bread in the egg mixture until just saturated and top the potatoes with the soaked bread. Pour the remaining egg mixture over the bread. Crumble the rest of the bacon and sprinkle it over the top. Pour the remaining 1/4 cup of maple syrup over the top. Cover with foil and refrigerate for at least two hours. When ready to bake, preheat oven to 350 F. Remove foil (set it to the side as you will need it again) and bake uncovered for 40 minutes. Cover and bake for another 20 minutes or until there is no visible liquid remaining. Transfer the skillet to the stovetop and cook on medium heat for five minutes to crisp up the bottom. Serve hot.