4 slices bacon
2 eggs
1/2 cup milk
3/4 cup packed light brown sugar
1/2 cup whole wheat flour
2 cups dry bread crumbs
1 cup packed brown sugar
1 (15 ounce) can sliced ripe olives, drained
2 teaspoons orange juice
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain and crumble.
Place eggs in a medium bowl, beating well. Place milk into a large saucepan. Stir in brown sugar and whole wheat flour. Gradually stir in brown sugar until well blended. Mix brown sugar with egg mixture.
Pour flour into a small bowl; sprinkle with brown sugar. Slowly pour or brush mixture over
wrapped bacon and yolks, turning constantly. Roll the yolks in bread crumbs, forming a 1/4 inch deep indentation in one end. Place strip bacon in the center of the cornhole. Crumble as desired.
Cover and brown the bread crumbs in the microwave. Arrange servings of meat mixture over each side. Spread brown sugar and bread crumbs over meat mixture.
Spread bacon slices over the bottom of plates. Drizzle with orange juice. Cover and refrigerate overnight.