Best 10 Bacon And Gruyere Pain Perdu Recipes

BACON-GRUYERE SMASHED POTATOES

Steps:

• In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes., Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.

ARUGULA, BACON, AND GRUYèRE BREAD PUDDING

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
• Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
• Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
• Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.
• Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.

BACON AND GRUYERE PAIN PERDU

Steps:

• 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 ½ to 2 hours, or until a knife inserted in the center comes out clean.
• Serve hot, scooping it out of the dish.

POTATO, CANADIAN-BACON AND GRUYERE PIE

Steps:

• Preheat the oven to 350 degrees. Spray a 10-inch quiche dish with olive oil. In a large bowl, toss the potatoes with the shallots, garlic, sage, bacon, half-and-half, salt and pepper. Place in the dish and top with the cheese.
• Cover with aluminum foil and bake until the potatoes are cooked through, about 45 minutes. Uncover and bake until the top is browned and bubbly, about 10 to 15 minutes. Divide among 4 plates and serve.

PAIN PERDU (LOST BREAD FROM LOUISIANA)

Steps:

• Spray a 9x13-inch baking dish with nonstick cooking spray.
• In a medium saucepan, combine the brown sugar, syrup, and butter. Bring to a boil over medium heat, stirring constantly for 1 minute.
• Pour the syrup evenly over the bottom of the prepared dish. Arrange the bread slices in the dish on top of the syrup mixture. Set aside.
• In a large bowl, whisk together the eggs, milk, vanilla, and salt. Pour the mixture over the bread slices. Cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350°. Uncover the dish and bake for 30 minutes, or until the French toast is lightly browned and slightly puffed. Serve hot.

MUSHROOM PAIN PERDU

Steps:

• Butter the insert of a large slow cooker.
• In a large skillet, melt the 3 T butter over medium heat.
• Add the mushrooms and onion and cook, stirring often, until the mushrooms juices evaporate and the mushrooms are golden, about 10 minutes.
• Season to taste with salt and pepper.
• In a large bowl, beat the eggs until blended.
• Beat in the milk, Parmesan, nutmeg, ½ teaspoon salt, and pepper to taste.
• Stir in the mushrooms.
• 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 ½ to 2 hours, or until a knife inserted in the center comes out clean.
• Serve hot, scooping it out of the dish.

PAIN PERDU

Steps:

• Mix eggs, milk, sugar, marmalade, orange juice concentrate and brandy in a large bowl with an electric mixer Cut bread into 1" thick slices and dip into the custard mixture.
• Place the pieces in a flat pan 1.
• 5-2" deep.
• Pour remaining custard mixture over the top.
• Cover with foil and refrigerate overnight, turning bread once.
• Spray electric skillet with non-stick cooking spray.
• Heat to 225-275F and cook bread for 30 minutes on each side.
• Serve with Orange Cream.
• Orange Cream.
• Beat ingredients together until thick.

NEW ORLEANS PAIN PERDU

Steps:

• Preheat the oven to 300°; butter the baking sheet.
• In a shallow dish, whisk the eggs, milk, cream, whiskey, sugar, vanilla, and salt together.
• Dunk the bread slices into the egg mixture and soak them for at least 10 minutes, turning if needed to coat evenly, until saturated but short of falling apart.
• Warm 1 tablespoon butter and 1 tablespoon oil together on a griddle or in a large skillet over medium heat.
• Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
• Put the first slices on the baking sheet and keep them warm in the oven.
• Continue cooking the remaining slices, adding more butter and oil as needed.
• When all the French toast is ready, dust with powdered sugar.
• Serve immediately with berries and maple syrup, if desired.

BACON, CABBAGE AND GRUYèRE PIZZA

Steps:

• Preheat oven to 400°F. Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off drippings from skillet and discard. Add cabbage to same skillet and sauté until wilted, about 5 minutes. Sprinkle caraway seeds and vinegar over and blend well. Season cabbage mixture with salt and pepper.
• Place pizza crust on heavy large baking sheet. Spread with mustard, then cabbage mixture. Sprinkle with bacon. Top with cheeses, spreading evenly. Bake pizza until cheeses melt and crust is crisp, about 20 minutes.

POTATO, BACON, AND GRUYèRE SOUP

Steps:

• In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat. Add onions and sauté over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes to soup and simmer, covered, 10 minutes.
• In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 minutes.
• In a blender purée Gruyère with 3 cups hot soup broth. Stir purée into soup with Madeira, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. Soup may be prepared up to this point 3 days ahead (cool uncovered before chilling covered). Reheat over low heat but do not let boil.
• Just before serving, stir in parsley.