Bacon and Gruyere Pain Perdu

Name: Bacon and Gruyere Pain Perdu
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 6 serving(s)
Ingredients: unsalted butter; 8 ounces bacon; 2 large shallots, finely chopped (about Ã 1/2 cup); 5 large eggs; 2 cups whole milk; 1/4 teaspoon freshly grated nutmeg; salt; fresh ground black pepper; 1 cup freshly grated parmigiano-reggiano cheese; 6 cups day-old French bread cubes, 1-inch; 1/2 cup grated gruyere cheese or 1/2 cup emmenthaler cheese

Submitted by ratherbeswimmin

"In ‘The French Slow Cooker’ by Michele Scicolone"

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photo by Sassy J

Ready In:: 2hrs 45mins
Ingredients:: 11
Serves:: 6

ingredients

unsalted butter
8 ounces bacon
2 large shallots, finely chopped (about Ã 1/2 cup)
5 large eggs
2 cups whole milk
¹⁄₄ teaspoon freshly grated nutmeg
salt
fresh ground black pepper
1 cup freshly grated parmigiano-reggiano cheese
6 cups day-old French bread cubes, 1-inch
¹⁄₂ cup grated gruyere cheese or 1/2 cup emmenthaler cheese

directions

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