French toast gratin with Reblochon and hazelnuts
Difficulty level: very easy
Servings 4 people
Ingredients
- 1 hazelnut butter
- 3 eggs Land of the Alps
- 30 cl of milk entire
- 10 cl of cream liquid
- 1 pinch nutmeg ground
- 8 thick slices country bread
- 1 Reblochon AOP Terre de l’Alpe
- 1 handle hazelnuts whole
- Salt
- Pepper
Instructions
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Preheat the oven to 190°C. Butter a gratin dish.
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In a salad bowl, whisk the eggs with the whole milk and the liquid cream, then season with salt, pepper and nutmeg.
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Cut the Reblochon into strips. Cut the bread slices in half.
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Intersperse the slices of bread with the slices of Reblochon in the gratin dish. Pour the egg mixture on top and sprinkle with chopped hazelnuts.
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Bake for 30 minutes, until the gratin is golden brown and the cheese is melted.
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Serve hot, accompanied by a green salad.
© Sandrine @fraiseetbasilic for Sherpa Supermarché
