This is a variation on an old Julia Child recipe. You can make this the night before your brunch if you want; serve warm, at room temperature or chilled.

For the cinnamon toast:

1/4 cup butter, melted
8-9 slices French bread with crusts on, cubed
1/4 cup sugar
2 teaspoons ground cinnamon

Toss the bread cubes with the melted butter, sugar and ground cinnamon. Toast under broiler until just golden (watch carefully!). Spread cinnamon toast cubes in a 13x9-inch buttered baking dish.

For the flan (custard):

5 jumbo eggs (or 6 large or extra-large eggs)
3 egg yolks
3/4 cup granulated sugar
3 1/2 cups hot milk
1 Tablespoon orange extract (or lemon, almond, vanilla - your choice)

Heat oven to 350° F. after you have finished toasting the cinnamon bread cubes.

Whisk together the eggs, the extra yolks and the sugar in a microwave-safe bowl (it helps if your bowl has a pouring spout). Add a couple of Tablespoons of the hot milk, stir in; add more milk in small amounts, whisking thoroughly until all of the milk has been incorporated into the egg mixture. Add the orange extract and stir to blend.

Place the bowl with the egg-milk mixture in the microwave and cook for 30 seconds on High (100%) power. Stir mixture; heat again for another 30 seconds, stir, continuing for a total of 3 minutes.

Pour egg mixture through a fine strainer (sieve) onto the cinnamon toast cubes and let sit for 5-10 minutes to allow the toast cubes to absorb the liquid. Place baking pan inside a larger baking pan and pour water into the larger pan until it is about halfway up the sides of the smaller pan.

Bake at 350° F for approximately 30 minutes or until toothpick inserted about an inch from the edge comes out clean (the center may still be slightly liquid). Remove from oven and let sit 5-10 minutes to set the custard. Serve with coffee, juice and bacon - bon appetit!