Cook 12 oz. chopped bacon in a large skillet over medium heat until crisp, about 12 minutes; remove bacon. Reserve bacon drippings. Toss together one loaf. cubed thick cut French or Italian bread, ½ cup melted unsalted butter, 1 tsp. Kosher salt, and ½ tsp. black pepper on a rimmed baking sheet. Baked at 375 degrees until toasted, about 16 minutes. Whisk together 9 large eggs, 2 cups of whole milk, 1 ½ tsp. Kosher salt, and ½ tsp. each black pepper and dry mustard in a large bowl. Add 2 oz. finely shredded parmesan cheese, 10 oz. chopped Turkey breast, ½ cup bacon, 3 Tbsp. bacon drippings, and bread cubes. Pour mixture into a lightly greased 9 x 13- inch baking dish. Bake at 375 degrees until golden brown and set, about 45 minutes, shielding with foil during last 10 minutes to prevent excess browning. Wisk together 2 Tbsp. melted unsalted butter and 2 Tbsp. all-purpose flour over medium heat until smooth, about 1 minute. Gradually whisk in one cup whole milk; cook until thickened and mixture begins to bubble, about 4 minutes. Remove from heat; whisk in 4 oz. finely shredded parmesan cheese, ½ tsp. black pepper, and ¼ tsp. Kosher salt. Spoon sauce of casserole. Top with 1 cup fresh tomatoes, 2 Tbsp. chopped fresh flat leaf parsley, and remaining ¼ cup of bacon. Serves 12
