Bacon, Egg, and Cheese-Stuffed Loaf

01Method

1. 1

   Heat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.

2. 2

   Using a knife, cut a V-shaped channel along the top of the baguette, keeping both ends intact. Remove the wedge and gently scoop out the interior to form a long bread shell, taking care not to pierce the bottom or sides. Set the hollowed loaf on the prepared baking sheet.

3. 3

   Beat the eggs in a mixing bowl, then incorporate the milk until the mixture is uniform. Fold in the fontina, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Slowly pour the filling into the bread shell, using a spoon to distribute it evenly.

4. 4

   Bake until the egg filling is fully set and the cheese is lightly golden, approximately 30 minutes. Allow to rest for 5 minutes before slicing into pieces about 1½ inches thick.