French Toast with Herbs and Bacon

Fry the bacon briefly in a dry skillet until golden brown, no more than 1 1/2 min. Cut into 2-inch pieces and set aside.

Brush a rectangular, ovenproof dish with the softened butter. Remove crusts from the bread and cut each slice into 3 wide strips. Mix together the herbs and scallions. Combine the grated cheeses (reserve 3 tablespoons of parmesan).

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 1/2 inch below the rim of the dish.

Beat eggs with the milk and seasoning. Pour over the bread, sprinkle with reserved parmesan, and cover with plastic wrap. Leave in refrigerator for 24 hours or, ideally, 48 hours.

To cook, preheat oven to 325°. Bake the dish for about 45 min, until the mixture has risen 1 1/4 to 1 1/2 inches above the rim and is golden. Check the cooking by inserting a knife tip into the center; it should come out clean.

Serve from the oven, while still soft in the middle.