Breakfast or lunch made fancy with this cake, a cross between a quiche, French toast and an omelette.
Prep Time: 10 min + 30 min resting time
Cook Time: 35 min
Serves: 8 slices
| Ingredients: |
|
| 300 g | Eskort Diced Bacon |
| 10 ml | butter |
| 1 | small onion, finely diced |
| 6 | eggs |
| 315 ml | full cream milk |
| 2.5 ml | salt |
| 2.5 ml | black pepper |
| 2.5 ml | origanum |
| 1 | long French loaf, cut into 2cm pieces (preferably slightly stale) |
| 200 g | cheddar cheese, grated |
| 200 g | mozzarella cheese, grated |
|
| parsley, finely chopped |
Method:
-
Heat butter in a large pan over high heat.
-
Add bacon and onion (set some bacon aside for topping) and cook until lightly browned.
-
Remove pan from heat and set aside.
-
Whisk the eggs, milk, salt, pepper and origanum together in a bowl.
-
Place the bread in a large bowl and pour in the egg mixture, add the cheddar and mozzarella (reserve some for topping) and cooked bacon.
-
Mix together until all bread is coated and then cover with cling film and set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread).
-
Preheat oven to 180°C and spray a 22cm spring form cake tin with spray and cook.
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Pour the bread mixture into the cake tin, pat down to compress and sprinkle with remaining uncooked bacon and remaining cheese.
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Cover loosely with foil and bake for 25 minutes, then remove the foil and bake for a further 10 minutes until bubbly and golden on top.
-
Allow to rest for 5 minutes before removing from the cake tin and cutting into slices.
-
Garnish with parsley and serve.
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