As promised, I’m back with another recipe! As part of La Brea Bakery’s “Breaking Bread” promotional tour (see Tuesday‘s post for tour stops in Charlotte or for my Berry Breakfast Bruschetta recipe), I bring you more yummy doughy goodness.
I made these babies for brunch with Ethan’s grandparents, and yes, I do find them impressive enough for “breaking bread” with the in-laws.
- 1 baguette (La Brea's baguettes work well because they are quite long.)
- 1.5 oz bacon
- 1 shallot, finely diced
- 5 eggs
- ⅓ c heavy cream
- ¾ c shredded cheese (I used 2% colby jack, but cheddar or gruyere would also work)
- Preheat the oven to 350F. Cut the baguette into three portions.
- Cut deep v-marks into each portion of bread. Be sure not to cut all the way to the bottom of the bread, and leave a little room on the ends as well to keep the contents in the "boat." Scoop out some of the bread with your hands and eat immediately... I mean, reserve for another purpose.
- Grease a pan (if non-stick) and cook bacon. This may require two batches. Place bacon on a plate covered with paper towels. Add shallots to pan, and cook stirring frequently, taking care not to burn. Cook on medium heat until they've carmelized a bit.
- Crumble the bacon into pieces larger than bacon-bits but smaller than typical bite-size.
- In a medium-large bowl, whisk eggs. Add cream. Whisk. Add cheese. Whisk. Add shallots and bacon. Stir.
- Place bread on a baking sheet. Pour egg mixture into the bread boats.
- Bake approximately 25 minutes. Allow this to set about 5 minutes prior to serving. Makes 3 large or 6 small servings.
Poor little Ethan still hasn’t had cheese, bread, eggs, or even bacon. Womp Womp. A life without bread and cheese – goodness, perhaps that’s why the little guy fusses all the time.