Basil french toast with bacon and roasted tomatoes

Ingredients

250 g	Cherry tomatoes (Main)
8	Bacon rashers, trimmed (Main)
1 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper
4	Eggs
¼ cup	Cream
½ cup	Parmesan cheese, finely grated
½ cup	Basil leaves, chopped
8 pieces	Sourdough bread (Main)
20 g	Butter

Directions

1. Preheat oven to 220 degC. Place the bacon on a baking tray and cook for 12-15 minutes or until crisp.
2. Place the tomatoes on a baking tray, drizzle with the oil, sprinkle with salt and pepper and roast for 5 minutes or until the skins just split.
3. Set aside and keep warm. Place the eggs, cream, parmesan, basil, salt and pepper in a bowl and whisk until well combined.
4. Heat the butter in a large non-stick frying pan over medium heat.
5. Dip the bread in the egg mixture and cook, in batches, for 2 minutes each side or until golden.
6. Serve with the bacon and roasted tomatoes.