Bacon And Gruyere Pain Perdu - cooking recipe

Ingredients

unsalted butter
8 ounces bacon
2 large shallots, finely chopped (about A 1/2 cup)
5 large eggs
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
salt
fresh ground black pepper
1 cup freshly grated parmigiano-reggiano cheese
6 cups day-old French bread cubes, 1-inch
1/2 cup grated gruyere cheese or 1/2 cup emmenthaler cheese

Preparation

Butter the insert of a large slow cooker.
In a large skillet, cook the bacon over medium heat until crisp and browned.
Transfer to paper towels to drain; crumble the bacon.
Pour off all but 1 T of the fat from the skillet.
Add the shallots and cook over medium heat, stirring occasionally, until softened, about 2 minutes.
In a large bowl, beat the eggs until blended.
Beat in the milk, nutmeg, and salt and pepper to taste.
Stir in the bacon, shallots, and Parmesan.
Place the bread cubes in a large bowl.
Pour the mixture over the bread cubes and stir well.
Scrape the mixture into the slow cooker.
Press the bread cubes down into the liquid; sprinkle with the Gruyere.
Cover and cook on HIGH for 1 1/2 to 2 hours, or until a knife inserted in the center comes out clean.
Serve hot, scooping it out of the dish.