Ooh, Ooh, Oozy Bread

I don't watch much daytime TV, if any at all, but a few years back I did catch a great episode of Rachel Ray (had to be pre-Sophia, I was probably pregnant). During that episode, Rachel made her Oozy Bread. Mmm, mmm, mmm! Best daytime TV I've ever watched!

Now a staple during all of our family vacations, this bread will also be a great morning quick fix to serve those overnight holiday guests.

Rachel attaches the following caution message to this recipe: Your neighbors may smell this from a mile away and suddenly pop in unannounced for a piece! Well I say bring 'em on! Otherwise, I may just eat the whole thing myself...

Oozy Bread
1 package bacon, chopped (I use pre-cooked bacon. Saves a step, tastes just as good)
1 8-ounce jar maple syrup
1 stick butter
1 package (8 biscuits) home-style buttermilk biscuits, preferred brand Pillsbury

Preheat oven to 375 degrees. Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes and reserve. Place a small saucepot over medium heat and add the maple syrup and the butter -- do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve. Butter or spray a 3x9 loaf pan. Pour a couple tablespoons of the maple/butter sauce in the bottom. Layer 3 of the biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those in. Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter/syrup mixture. Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce. Transfer to oven and bake for 25-30 minutes. Remove and immediately turn over onto a serving dish.