This recipe was created by Barby Barclay, and is featured on the menu of Vogel's Toast of NZ Cafe. This was also selected by Rachel Hunter as her favourite!
|14 slices||Vogels bread, use Mixed Grain Vogel's Toast Bread (Main)|
|3||Pears, medium, peeled and sliced thinly|
|3 rashers||Bacon, cooked till crisp and cut small|
|1 Tbsp||Brown sugar|
|2 Tbsp||Rosemary leaves, chopped small|
|250 g||Camembert, cut thinly|
|2 Tbsp||Butter, melted|
|1 tsp||Nutmeg, freshly grated|
|2 ½ cups||Milk|
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- Butter a 2½ litre baking dish. In a large non-stick frying pan cook the pears, brown sugar and rosemary in one tablespoon butter till pears just tender.
- In prepared baking dish arrange half the bread in single layer. Spoon pears and juice over bread slices, arrange camembert slices over the pears and sprinkle the crispy bacon over the top. Arrange the remaining bread in a single layer over the top. Brush the bread with melted butter.
- In a bowl beat together eggs, milk and salt. Slowly pour mixture into baking dish. Cover and chill for at least one hour (can be prepared for following day).
- Heat oven to 190C. Dust top with nutmeg and bake for 40 to 45 mins or until edges are puffed and golden. Let stand 10 mins. Serve with a Rocket salad.