1 (1 pound) loaf whole wheat bread, cut into strips
2 slices bacon, sliced
1/2 cup packed brown sugar
1/2 cup butter
3 eggs
1/4 teaspoon salt
1 large onion, chopped
1 (16 ounce) package dried pasta
3 (10 ounce) cans mushrooms, drained
Place bread strips in a shallow baking dish; press edges slightly with the bottom of a glass bowl. Remove bread from pan and cut into 8 slices.
Cook bacon in a large, large skillet over medium heat. Fry on one side until crisp; drain on paper towels. Add brown sugar, butter and eggs, stirring constantly, until golden brown. Remove from skillet; stir in salt. Spoon over bread slices; allow to cool far enough to handle. Lightly oil pan.
While bacon is frying, brown cheese in large skillet over medium heat. Carefully mix pasta into skillet; immediately stir into the skillet.
Remove from skillet; stir in the mushrooms. Drizzle over tomato mixture. Reduce heat to medium-low; allow to cook about 1 hour until pasta is just tender.