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“Got this from Cuisine at Home. Looks GREAT!!”
1hr 40mins

Ingredients Nutrition


  1. Prepare ramekins by buttering and then dusting with the bread crumbs.
  2. For pesto, saute bacon; remove.
  3. Then wilt spinach in 1 T bacon fat.
  4. Process bacon, spinach, parsley and yogurt until paste forms.
  5. Beat together eggs, yogurt, milk, and cayenne pepper in a large bowl until blended.
  6. The mixture will be about as thich as heavy cream.
  7. Set aside.
  8. Before drying bread, be sure to cut it to fit ramekins (to dry, cut with cookie cutter, making sure it fits inside the ramekins, line a baking sheet with a rack and toast the breat at 375 degrees for 10-15 minutes, until dry).
  9. Small baguettes work well too.
  10. Spread 1 T pesto on one side of each slice of dry bread.
  11. Place one slice bread in ramekin, pesto side up, and sprinkle with 1 T cheese.
  12. Add 1/4 cup egg mixture to cover bread.
  13. Layer again with bread, cheese, and egg.
  14. For the third layer, place bread pesto side down and top with 1/4 cup egg.
  15. Place ramekins on baking sheet; weight down bread and let soak for 30 minutes.
  16. Preheat oven to 375 degrees.
  17. Remove weights and bake 30-40 minutes, until brown and puffed.
  18. Cool 5 minutes.
  19. Remove from ramekins.

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