On Saturday night I give myself permission not to set an alarm. I sleep until I wake up, which is usually within minutes of when an alarm would have rung anyway. Or until the dogs decide this sleeping business has gone on long enough. And since I don’t have anyplace I need to be by a particular time, Sunday breakfast tends to be a moveable feast. I read recently that brunch is back. Whatever you call it, this warm custard is perfect for mornings when breakfast verges into lunch. I've also had it for dinner, along with some grilled asparagus. <br /> <br />Maple and bacon have a natural affinity for each other. I added some shallots to the mix because they sweeten beautifully when caramelized. I always have apples on hand for the bunnies, and since I'm the hand that feeds, I see myself as having a few rights.  As the season's fruits get better and better, I'll be making this with peaches, with apricots . . . A splop of tart-ish crème fraîche at the end is a perfect finish to the sweet notes of fruit, bacon, and maple. Add a few pinches of smoked paprika to bring it all together. <br />

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