Bacon and Gruyere Pain Perdu

In ‘The French Slow Cooker’ by Michele Scicolone

• Ready In: 2 hrs 45 mins
• Serves: 6

Ingredients

•  unsalted butter
• 8  ounces bacon
• 2  large shallots, finely chopped (about à 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

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.