Bacon and Gruyere Pain Perdu

READY IN: 2hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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