A great little brunch dish that’s a bit of a crossover between French toast and bread and butter pudding. It's sure to be a crowd pleaser
8 Clarence Court Old Cotswold Legbar eggs
200g thick cut smoked pancetta lardons
300ml whole milk
Fresh ground black pepper
A few scrapes of fresh nutmeg
250g mix of comte and cheddar cheese, grated
750g stale baguette or ciabatta cut into 2 inch pieces
150g jarred smoked tomatoes
150g chestnut mushrooms, sliced
2 tablespoons olive oil
4 tablespoons onion chutney
A few sprigs of fresh rosemary
20g parmesan, finely grated
Top Tips: It’s best to use a leftover stale baguette or ciabatta and prep the night before for an easy brunch. It’s also best to prep this recipe at least 30 minutes in advance, a couple of hours is better.
Start by lightly frying the pancetta lardons until golden. Spoon on to a plate lined with a sheet of kitchen roll and place to one side.
Crack the eggs into a large mixing bowl and whisk well with the milk, a few grindings of black pepper, grated whole nutmeg and most of the grated cheddar. Add most of the pancetta, all of the bread cubes and the tomatoes. Mix everything together, cover the bowl and place in the fridge for at least 30 minutes.
Meanwhile, slice the mushrooms and season with a little salt. Place a large frying pan on a medium heat, add 1 tablespoon of olive oil. Add the mushrooms and fry until golden. Spoon into a bowl and place to one side.
When the mixture has sat for a while, preheat the oven to 190c/ 370f/ gas mark 5/ take a large 30 – 35 cm round, shallow casserole dish and line with a piece of greaseproof. Mix the mushrooms into the bowl of soaked bread. Spoon the mixture into casserole dish and sprinkle over the remaining lardons, grated cheese, parmesan, dots of onion chutney and rosemary. Cover with a piece of greased foil and place in the oven for around 25 – 30 minutes. After that time remove the foil place the pan back in the oven for 5 minutes to crisp up and turn golden brown.
Once baked, allow to sit for 10 minutes. Slice into wedges and serve with a fresh green salad.