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Pancetta and Parmesan Pain Perdu
  • Prep
    25 min
  • Total
    1 hr 10 min
  • Serving
    4

Pancetta and Parmesan Pain Perdu

Ingredients

  • 180 ml (¾ cup) 15% cooking cream
  • 180 ml (¾ cup) milk
  • 240 g (2 cups) Saputo Mozzarellissima cheese, shredded
  • 6 eggs, beaten
  • 30 ml fresh chives, chopped
  • Salt and freshly ground pepper
  • Pinch of ground nutmeg
  • 1 L (4 cups) stale bread, cubed
  • 12 slices pancetta, cut in half
  • 2 tomatoes, diced
  • 125 ml (½ cup) Saputo Parmesan Petals
  • 60 ml (¼ cup) fresh thyme, chopped

Directions

  1. Preheat the oven to 190°C (375°F).
  2. In a bowl, combine cream, milk, Saputo Mozzarellissima shredded cheese, eggs, and chives. Season with salt and pepper. Add the bread and let it soak for 10 minutes.
  3. Meanwhile, butter and flour a large mould.
  4. Add the remaining ingredients to the egg mixture, then pour into mould.
  5. Bake 35 minutes, or until top is golden brown.
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