Saturday, November 3, 2012

Pancetta and Gruyère Breakfast Casserole

1 tsp dried rosemary
1 tsp dried thyme
2 tb Milk

4 cups cubed, stale challalha bread

1 tb peanut oil
1/2 pound diced panchette
1 or 2 small shallots (optional)
dash of salt
pinch of sugar

1 cup shredded Gruyère

6 eggs
1 cup milk
1/2 cup cream
dash of salt and pepper



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