How to make it

  • Whisk together the milk, eggs, 3tbsp parmesan, chilli seasoning and the nutmeg. Season.
  • Halve the bread slices if very large.
  • Place half of the bread in a well buttered 2 litre/3 1/2 pint oven proof dish.
  • Cover with 2/3 of the Gruyere or Emmental cheese and top with the remaining bread.
  • Pour over the egg and milk mixture. Press the bread gently into the milk.
  • Sprinkle over the remaining Gruyere or Emmental and parmesan and allow to stand for at least 30 minutes to absorb most of the liquid.
  • Place the dish in a roasting tin and pour in enough boiling water to come half way up the sides of the dish.
  • Bake at 220 degrees for about 30 minutes or until puffed, lightly set and well browned, covering loosely with foil if necessary.
  • Serve with a tomato salad. (or whatever you fancy!)

People Who Like This Dish 2
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds delicous thanks bunched
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