1 pound sliced bacon
1 small onion, diced
1 clove garlic, minced
8 eggs
1/2 cup water
1 cup all-purpose flour
1 teaspoon salt
3 tablespoons distilled white vinegar
3 tablespoons butter
1 teaspoon vanilla extract
1 cup sausage gravy
1 cup shredded mozzarella cheese
1 (16 ounce) bottle bacon grease
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Place bacon in a large, deep skillet. Cook over medium high heat until crisp; set aside.
In a large saucepan, combine bacon grease, eggs, water, flour, salt, vinegar, butter and vanilla. Bring to a boil, stirring constantly. Lower heat to medium low, and cook about 10 minutes, until mixture is thickened and thick.
In a separate, small bowl, mix bacon grease and eggs into tomatoes, bacon grease and eggs, tomato juice, bacon, onion juice and mozzarella cheese.
Stir bacon grease mixture into tomato mixture, mixing thoroughly. Pour over tomato meat mixture, stirring to coat.
Bake in preheated oven for 45 minutes.
The first 15 minutes of the baking are the easiest to mess up. Poke holes in the bread with a fork. Stuff loaf with stuffing. Bake in preheated oven for 20 minutes, or until browned and a golden brown. Drain bread and reserve.
For the loaf: Place bacon grease mixture into a large pastry bag.
Place loaf onto a large baking sheet. Bake at 350 degrees F (175 degrees C) for 50 minutes or until golden brown. Cool loaf in a medium dish and slice into 1 inch slices. Serve warm.
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