Recipe: French Toast "Eiderdown" with Herbs and Bacon

Serves 8

- 8 lean slices bacon

- 1 tablespoon softened butter

- 8 to 10 medium-thick slices good quality white bread

- 3 tablespoons snipped chives

- 3 tablespoons chopped Italian parsley leaves

- 1 tablespoon chopped tarragon

- 4 medium green onions, finely chopped

- About 1 cup grated Emmenthal cheese (see Kitchen Note)

- About 1 cup grated Cheddar cheese

- 1/3 cup plus 3 tablespoons grated Parmesan cheese, divided

- 8 large eggs

- 3-¼ cups milk

- ¾ teaspoon salt

- ¼ teaspoon ground black pepper

1. Fry the bacon briefly in a skillet until golden brown. Cut into 2-inch pieces and set aside on a plate.

2. Brush a 2-½-quart baking dish with softened butter and set aside. Remove crusts from bread, then cut each slice into 3 strips. Combine the chives, parsley, tarragon and green onions. Combine Emmenthal, cheddar and 1/3 cup Parmesan.

3. Cover bottom of baking dish with half of the bread, then sprinkle on half of the herb mixture, half of the bacon and half of the cheese mixture. Repeat layers.

4. Whisk together eggs, milk, salt and pepper. Pour over ingredients in baking dish and sprinkle top with remaining 3 tablespoons Parmesan cheese. Cover with plastic wrap and refrigerate 24 hours.

5. Preheat oven to 325 degrees (convection) or 350 degrees (conventional). Remove plastic wrap and bake about 45 minutes or until mixture is golden on top and a knife inserted in the center comes out clean. Serve immediately.

Times Kitchen Note: If Emmenthal cheese is unavailable, substitute a good Swiss-type cheese such as Gruyere.

From "Eggs" by Michel Roux