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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
10 min
Cooking Time
30 min
Total Time
100 min
Serves
12

Ingredients

6
slices bacon, chopped
2 tbsp
butter
30 mL
2
leeks, white parts only, thinly sliced
6
eggs
1 2/3 cup
18% table cream
400 mL
1/4 tsp
each salt and pepper
1 mL
2/3 cup
grated Parmigano Reggiano cheese, divided
150 mL
4 tsp
chopped fresh chives
20 mL
12
half-moon slices of day-old plain panettone bread (1/2 in./1-cm thick slices)
1/3 cup
maple syrup for serving
75 mL

Directions

Step 1
Heat skillet set over medium heat. Cook bacon 5 to 8 min. or until it begins to crisp. Transfer to paper towel to drain. Drain fat from skillet. Add butter and leeks. Cook 5 to 8 min. until tender. Cool completely.
Step 2
Preheat oven to 325°F (160°C). In bowl, whisk eggs with cream, salt and pepper. Whisk in 1/2 cup (125 mL) cheese, chives and the reserved bacon and leeks. Dip panettone slices in egg mixture. Transfer to greased 9 x 13-in. (3 L) baking dish. Pour remaining mixture over bread, and refrigerate for at least 30 min. or until bread absorbs the egg mixture. (Or make ahead to this step and cover and refrigerate overnight).
Step 3
Sprinkle with remaining cheese. Cover with foil and bake 30 min. Uncover, continue to bake another 20 to 30 min. or until golden brown and set in centre. Serve with maple syrup.

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Nutritional Facts

Per:
Calories:
270
Fat:
14
Saturated Fat:
7
Monounsaturated Fats:
Trans:
Trans:
Carbs:
28
Fibre:
1
Sugar:
13
Sugar Alcohols:
Cholesterol:
45 mg
Protein:
8
Iron:
Sodium:
360 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: