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“In ‘The French Slow Cooker’ by Michele Scicolone”
2hrs 45mins

Ingredients Nutrition


  1. Butter the insert of a large slow cooker.
  2. In a large skillet, cook the bacon over medium heat until crisp and browned.
  3. Transfer to paper towels to drain; crumble the bacon.
  4. Pour off all but 1 T of the fat from the skillet.
  5. Add the shallots and cook over medium heat, stirring occasionally, until softened, about 2 minutes.
  6. In a large bowl, beat the eggs until blended.
  7. Beat in the milk, nutmeg, and salt and pepper to taste.
  8. Stir in the bacon, shallots, and Parmesan.
  9. Place the bread cubes in a large bowl.
  10. Pour the mixture over the bread cubes and stir well.
  11. Scrape the mixture into the slow cooker.
  12. Press the bread cubes down into the liquid; sprinkle with the Gruyere.
  13. Cover and cook on HIGH for 1 ½ to 2 hours, or until a knife inserted in the center comes out clean.
  14. Serve hot, scooping it out of the dish.

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