Baconandgruyerepainperdu Recipes

BACON AND GRUYERE PAIN PERDU

Bacon and Gruyere Pain Perdu image

Make and share this Bacon and Gruyere Pain Perdu recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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.

POTATO, CANADIAN-BACON AND GRUYERE PIE

Potato, Canadian-Bacon and Gruyere Pie image

Provided by Molly O'Neill

Categories dinner, main course, side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 10

Ingredients

Olive oil spray
4 medium baking potatoes, peeled and thinly sliced crosswise
3 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 tablespoon minced fresh sage leaves
1/4 cup diced Canadian bacon
1/4 cup half-and-half
1 1/2 teaspoons salt
Freshly ground pepper to taste
1/2 cups grated Gruyere cheese

Steps:

Preheat the oven to 350 degrees. Spray a 10-inch quiche dish with olive oil. In a large bowl, toss the potatoes with the shallots, garlic, sage, bacon, half-and-half, salt and pepper. Place in the dish and top with the cheese.
Cover with aluminum foil and bake until the potatoes are cooked through, about 45 minutes. Uncover and bake until the top is browned and bubbly, about 10 to 15 minutes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 718 milligrams, Sugar 6 grams, TransFat 0 grams

BACON, GRUYèRE, AND HAM STRATA

Bacon, Gruyère, and Ham Strata image

Swiss cuisine is based around dairy foods and this recipe makes excellent use of Gruyere cheese. This casserole is easy to prepare, especially if you purchase diced ham from your supermarket, it is great for brunch or a light dinner. Gruyère is a type of Swiss cheese. Its sweet nuttiness enhances this dish, though you can substitute Edam, Gouda, or even cheddar cheese. Note that it needs to be chilled 8 hours or overnight.

Provided by CaliforniaJan

Categories Breakfast

Time 8h55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups nonfat milk
1 cup chopped green onion
1 cup egg substitute
1 tablespoon Dijon mustard
1/4 teaspoon ground red pepper
12 ounces sourdough French bread, cut into 1/2-inch cubes (about 10 cups)
3/4 cup diced ham
cooking spray
1 cup shredded gruyere cheese
4 bacon, slices cooked and crumbled (drained)

Steps:

Combine milk, green onions, egg substitute, mustard, and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-quart baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Uncover dish, and bake at 350° for 20 minutes. Sprinkle with bacon. Bake an additional 15 minutes or until bread mixture is set and cheese is bubbly.

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