I was a very busy baker this past weekend! I baked for a wonderful fundraiser on Sunday for the Brain Up foundation which supports brain cancer research. I made macarons, Madeleines, chocolate chip cookies, and another friend made two different kinds of scones. I will be posting about the fundraiser and sharing my Madeline recipe later this week.
I also baked for my neighbor’s annual Irish breakfast on Saturday. It is a really fun gathering of wonderful neighbors and friends, and I was really looking forward to it. I have a bit of a problem when I start thinking about what I want to bring to a gathering. My mind starts thinking of all of the possibilities, and I can never narrow it down to just one thing. I tried to think of what would be suitable for a traditional Irish breakfast. My neighbor comes from an all Irish family and she is first generation American. She took care of the traditional items like white and black pudding, egg bakes, and Irish soda bread. Last year I brought a variety of scones, so I wanted to change it up a bit this year. I couldn’t show up without scones, so I made vanilla bean scones. I also made the cinnamon sugar shamrocks I posted last week. As I said, I have a problem! I think my friends and family have come to enjoy my problem of not being able to decide what to make. It means more tasty treats for them! This year, I really wanted to make something with egg in it to bring. I enjoy making and eating homemade baguettes, and I enjoy making and eating frittatas, so I decided to pair them up and make a french bread frittata. I mean, both are delicious, and paired together, I figured they would be amazing! AND THEY WERE!!!! They disappeared off the cutting board in about five minutes! I wish I had made more!
You do not have to make your own baguettes as I did. You can buy them from the store. But, I think the taste and flavor of the bread is just as important as the frittata, so be sure to buy a good loaf! Or, make my loaves by using the master recipe for artisan bread in five minutes a day I posted a while back. The directions for the baguettes are in the “Tips” section found at the end of the post. I really can’t say enough about how amazing this bread and master recipe are. I made my dough on Wednesday, and Ieft it in the refrigerator until I was ready to bake my bread Friday evening. I took the dough out of the fridge, shaped it, and baked two baguettes on Friday evening so they were ready for my french bread frittatas Saturday morning. Putting the frittatas together Saturday morning was quick and simple! Just whisk the egg mixture together and bake! The egg mixture can even be made the night before and refrigerated until the next morning. This makes for an even easier and quick breakfast or brunch meal.
French Bread Frittata
2 french baguettes
8 large eggs
1/2 cup whole milk or heavy cream
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt (I use kosher salt)
4-5 pieces of cooked bacon, chopped (you can also use ham or cooked breakfast sausage or roasted veggies like zucchini, tomatoes, and mushrooms for a vegetarian version))
3 Tablespoons grated Parmesan cheese
3 Tablespoons shredded mild cheddar cheese (feel free to use whatever cheese you love!)
2 tablespoons chopped fresh Italian parsley leaves
1 green onion, chopped (you can use more than if you desire)
1.Preheat the oven to 350 degrees F.
2. Line a sheet pan with foil.
3. Using a serrated bread knife, cut around the outside top of each baguette, careful not to slice through the bottom. Hollow out each baguette, leaving at least a 1/2 inch of bread in the bottom and on the sides. You can save the scraps of bread to munch on, slice up and serve with a spinach dip, grind up and use as bread crumbs, or cut into cubes and make croutons.
4. Whisk the eggs, milk or cream, pepper, and salt in a large bowl to blend well. Stir in the cheese, green onions, and parsley.
5. Sprinkle the chopped bacon (or whatever meat and/or veggies you desire) evenly among the hollow out bread.
6. Fill each loaf with the egg mixture almost to the top of the bread, dividing the mixture evenly between the loaves.
7. Bake until the egg mixture is puffy and just set in the center, about 25-35 minutes. Start checking your loaves around 25 minutes. My loaves took about 32 minutes. If your bread begins to brown too much, wrap the foil around the outside of the loaf.
8. Let the loaves cool for 5 minutes, then slice, serve, and enjoy! It is great served warm or at room temperature.
*I like to whisk my egg mixture until it starts to get frothy and foamy. I think it makes for a fluffy frittata.
*Have fun and play with different variations of the frittata. Next time I would love to try a veggie version and a breakfast sausage version.
Bake and Share Ideas:
- Bring the french bread frittata to your Easter brunch!
- Bake the french bread frittata as part of a breakfast box for a friend the morning of a funeral they need to attend. See this post to read more about a breakfast box
- Bake the french bread frittatas as part of a breakfast box for a friend who just had a baby as explain in this post.
- This would be awesome wrapped in foil and warmed up over a campfire on your next camping trip.
- Bake the french bread frittata for a friend who just moved into a new home and has yet to unpack.