'Across between a savoury bread and butter pudding and a cheese souffle, this is perfect for a hearty bunch or late-night supper It's also a great standby dish that's ideal for using up leftover scraps& cheese (any mixture of hard Breese would dal and bread that's no longer fresh. Slightly stale bread is actually best for this recipe, as it ash absorb the egg mixture without disintegrating.": Rachel
2 tbsp olive oil
250g rindless streaky bacon (either in rashers or in one piece), cut into' 1/2 x 2cm pieces
1 slightly stale baguette or loaf, cut into 2oughly 2cm slices
200g Parmesan cheese, grated 2009 Mozzarella, grated
100g Gruyere cheese, grated
Salt and freshly ground black pepper 11108 Cheddar, grated 2 tbsp chopped chives
1. Preheat the oven to 220.0200iC fan/gas mark 7 Place a large frying pan on a high heat and add the olive oil When the oil is hot tip in the bacon pieces and cook for 5-10 minutes or until browned and slightly crisp.
2. While the bacon is cooking, lay out the bread slices in a 20x30crn ovenproof dish. When the bacon is cooked, remove from the pan with a slotted spoon and scatter over the bread.
3. Place the Parmesan, Mozzarella and Gruyere in a food processor with the eggs and who for about one minute or until smooth. Season with salt and pepper to taste.
4. Pour the egg and cheese mixture over the bread and bacon, then sprinkle over the grated Cheddar and chopped chives and season with pepper. Place the dish in the oven and bake for 15-20 minutes or until just set in the middle and puffed up and golden brown on top.
Per Serving 612kcals. 35g fat (15.1g saturated). 31.6g carbs, 1.8g sugars, 42.2g protein, 1.2g fibre, 1.5g sodium