8 streaky bacon rashers, derinded
40g (2½ tbsp) softened butter
8–10 medium-thick slices of good-quality white bread
3 tbsp snipped chives
3 tbsp snipped flat parsley leaves
3 tbsp snipped chervil
1 tbsp snipped tarragon
4 spring onions (scallions), finely snipped
75g (2½oz) Emmenthal, grated
75g (2½oz) Cheddar, grated
30g (1oz) Parmesan, grated, plus 3 tbsp to finish
salt and freshly ground pepper
8 eggs
800ml (3½ cups) milk
Fry the bacon briefly in a dry frying pan until golden brown, no more than 1½ minutes. Cut into 5 cm (½in) pieces and set aside on a plate.
Brush a rectangular or oval ovenproof baking dish, about 26 x 18 x 6 cm (10½ x 7 x 2½in), generously with the softened butter. Remove the crusts from the bread and cut each slice into 3 wide strips. Mix together the herbs and spring onions. Combine the grated cheeses.
Cover the bottom of the dish with a layer of bread, season with salt and pepper, and scatter over some of the herb mixture. Sprinkle with a layer of grated cheese, and finally a sprinkling of bacon. Repeat these layers, then finish with a layer of bread; it should be about 1 cm (½in) below the rim of the dish.
Beat the eggs with the milk and seasoning. Pour over the bread, sprinkle with Parmesan and cover with cling film (plastic wrap). Leave in the fridge for 24 hours or, better still, 48 hours.
To cook, preheat the oven to 170°C / 325ºF/Gas 3. Bake the dish for about 45 minutes, until the mixture has risen 3 – 4 cm (1½in) above the rim and is beautifully golden. Check the cooking by inserting a knife tip into the centre; it should come out clean. Serve from the oven, while still soft in the middle. A great favourite with children.