1/2 pound bacon, cutting into 1/2-inch cubes
1 cup butter
3 eggs
1 cup dry bread crumbs
3 cups bread cubes
1/2 teaspoon dried rosemary
Heat oven to 375 degrees F. Grease 10 12-cup muffin cups or line with paper liners.
In a large bowl, mix together onions, butter, eggs and breadcrumbs. Place bread cubes in a shallow baking dish. Pour milk, egg mixture mixture, and hot water over bread and place baking dish on top.
Bake 20-25 minutes or until a toothpick inserted into center of the muffin comes out clean. Remove and let stand 10 minutes. Unstick remaining bun pieces, two at a time, and set aside.
Next, remove the remaining bun pieces from the bottom of the prepared muffin cups. Dissolve bone dry seasoning in hot water. Place bacon in a shallow bowl. Pour on almost all of the hot cream, excluding the heavy cream. Pour milk over all and sprinkle over the meat, let stand 2 minutes more.
Serve as is or season with more of the cream and/or more of the bacon. Refrigerate 1 hour before serving. Keep warm.