Ingredientes para Bacon And Gruyere Pain Perdu
- 1 tablespoon unsalted butter
- 4 slices bacon
- 1/4 cup finely chopped shallots
- 6 large eggs
- 2 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- Salt, to taste
- Fresh ground black pepper, to taste
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 pound day-old French bread, cut into 1-inch cubes
- 1/2 cup grated Gruyere cheese
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Cómo preparar Bacon And Gruyere Pain Perdu
- Butter the insert of a large (6-quart or larger) slow cooker.
- Cook 4 slices of bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and crumble.
- Pour off all but 1 teaspoon of bacon fat from the skillet.
- Add 1/4 cup finely chopped shallots to the skillet and cook over medium heat, stirring occasionally, until softened (about 2 minutes).
- In a large bowl, whisk 6 large eggs until light and frothy.
- Whisk in 2 cups whole milk, 1/4 teaspoon freshly grated nutmeg, salt, and freshly ground black pepper to taste.
- Stir in the crumbled bacon, cooked shallots, and 1/2 cup grated Parmesan cheese.
- Cut 1 pound of day-old crusty bread into 1-inch cubes. Place in a large bowl.
- Pour the egg mixture over the bread cubes, ensuring all pieces are coated. Gently toss to combine.
- Scrape the bread mixture into the prepared slow cooker.
- Press the bread cubes down into the liquid to submerge them.
- Sprinkle 1/2 cup grated Gruyere cheese evenly over the top.
- Cover and cook on high for 1-1.5 hours, or until a knife inserted into the center comes out clean. Cooking time may vary depending on your slow cooker; check for doneness after 1 hour.
- Let rest for 5-10 minutes before serving. Serve warm, scooping directly from the slow cooker.
Nutrition Information (Approximate per serving)
Sodium
191 g
Sugar
96g
Fat
81g
Carbs
146g
