- 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.
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:
