|1||bread — baguette|
|salt and freshly ground black pepper|
|1 cup||cheddar cheese — grated|
|1 cup||gruyère cheese — grated|
|1 bunch||fresh chives — chopped|
|200 g||spinach — finely chopped|
Set the oven to grill.
Grill the bacon until just crispy in a casserole dish. Remove from the casserole and snip or break the bacon into 3-cm pieces.
Place the bread slices in the casserole dish.
Whisk together the milk, eggs and seasoning.
Reserve a quarter of the bacon and cheeses, then add the remaining to the egg mixture. Stir in the chives and spinach.
Pour this mixture over the bread in the casserole dish. Toss through, then refrigerate for 30 minutes, or until all the liquid has soaked into the bread.
Set the oven to 180 °C. Scatter over the reserved bacon and cheeses. Cover with foil and bake for 20–25 minutes.
Remove the foil and bake for another 10 minutes, or until cooked.