Cheese and Bacon Bread Boats
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2
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Course
Breakfast
Cheese and Bacon Bread Boats
Description
Cheese and Bacon Bread Boats prepare baguettes as edible containers filled with a mixture of eggs, cream, bacon, and cheese. The recipe starts by cooking diced bacon until lightly browned and draining it to maintain crispness. The baguette is hollowed out in a "V" shape and brushed with melted butter for a golden crust. An egg and cream mixture is poured into the cavity in two stages, allowing the bread to absorb some liquid before adding more and topping with cheese. Baking at 180°C (350°F) sets the custard filling and melts the cheese, producing a lightly browned top that is firm but not overly stiff.
The texture features a creamy, custard-like interior with pockets of melted cheese and crisp bacon, offset by the crunchy baguette edges. The bread boats serve well as a breakfast or brunch item and can be enjoyed warm or at room temperature. Optional extras such as shallots or jalapeños can be stirred into the filling for added flavor complexity.
The recipe notes suggest various alternate fillings like smoked or canned fish, olives, or sundried tomatoes, which can be swapped in to customize the flavor. You can make the bread boats ahead of time and freeze them after baking, reheating in foil for convenience. Using one long baguette instead of two smaller ones is an easy variation, and measuring the filling volumes helps scale the recipe accurately.
Ingredients
- 2 oz / 60g Bacon , diced
- 2 egg large or 3 small
- 2 tbsp cream or milk
- salt pinch of each
- black pepper pinch of each
- 2 baguette about 20 / 8" long and 6cm / 2.5" in diameter
- 1 tbsp butter for brushing or oil spray (optional, melted
- 2 tbsp finely chopped/sliced shallots/scallions or jalapeños (or 1 tbsp fresh herb of choice) (optional)
- 1/4 cup cheddar cheese grated (or any other flavoured cheese that melts, or tasty cheese
Instructions
- Preheat oven to 180C/350F.
- Heat a non stick pan over high heat. Cook the bacon until lightly browned, then drain on a paper towel and set aside.
- Whisk together the eggs, cream and salt and pepper in a jug.
- Cut a "V" shape out of each baguette. Pull some bread out, leaving about 1/2" / 1.25cm thick base.
- Brush crust of the bread with melted butter. (Optional - this makes the bread extra golden and buttery)
- Place the bread on a baking tray.
- Carefully pour half the egg mixture into the crevice of each baguette. Leave it for a couple of minutes to soak into the bread a bit.
- Divide the bacon and shallots between each baguette. Then sprinkle over half the cheese (reserve the other half to put on top).
- Carefully pour the remaining egg mixture into each baguette. Pour slowly, giving the egg time to sink into the filling. Top with remaining cheese.
- Bake at 350F/180C for 20 to 25 minutes, or until light golden brown on top and the egg does not "jiggle" when you shake the baguette.
- Serve whole or sliced.
Notes
- This recipe can be made with one long baguette instead of two smaller ones, adjusting filling accordingly.
- Fillings such as smoked salmon, ham, tinned salmon or tuna, chopped olives, sundried tomatoes, artichokes, or salami can be used instead of bacon.
- For a golden, buttery crust, brushing the bread crust with melted butter before baking is recommended but optional.
- The baked bread boats freeze well; reheat them in foil from frozen for best results.
- They can be enjoyed warm or at room temperature, similar to a quiche.
User Reviews
Overall Rating
5
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