Try this great Villaggio® inspired brunch recipe this weekend!
|8||Slices Villaggio® Original Thick Sliced Italian Style Bread, cubed|
|6||Slices Schneiders® Bacon, chopped|
|4 cup||(1L) Mushrooms, sliced|
|1 cup||(250 mL) Half & half cream(10%)|
|1 tsp||(5 mL) Dried thyme leaves|
|2||Green onions, finely chopped|
|.5 tsp||(2 mL) Each salt and fresh cracked pepper|
|.5 cup||(125 mL) Shredded Gruyere or other hard cheese, divided|
PREHEAT oven to 200°F (100°C).
PLACE cubed bread on a baking sheet and bake in preheated oven for 20 minutes, until dry. Remove and set aside. Increase oven temperature to 350°F (180°C).
COOK bacon in a skillet until almost crisp. Drain all but 2 tbsp (30 mL) of the fat;add mushrooms and cook for 4 to 5 minutes. Remove from heat and set aside.
WHISK together, in a large bowl, eggs, cream, thyme, green onions, salt and pepper. Add bread, mushroom mixture, half the cheese and toss to combine.
SPREAD into a greased 8-inch (2L) baking dish and sprinkle with remaining cheese. Bake in preheated oven until puffed and golden, about 35 minutes.
Tip: Use a variety of mushrooms, white, brown, shitake etc. for different flavour profiles.
Serving Suggestion: Serve with sliced tomatoes or garden salad on the side.
Show More Comments
No Comments yet