Recipes
Crusty Bread (such as baguette) , as needed
Custard Base Ingredients (Appareil)
10 whole eggs
10 g salt
50 g TREHA®
500 g milk
500 g heavy cream（35％ fat)
Toppings & Finishing Ingredients, as needed
Bacon
Shredded cheese
Grated Parmesan cheese
Sesame oil
Dried tarragon
Cut crusty bread into 3 cm thick slices.
Mix ingredients to make the custard base (appareil).
Soak bread in the custard until fully absorbed, then gently squeeze.
Top with diced bacon, shredded cheese, and grated Parmesan.
Place the bread pieces on a baking tray, cover with plastic wrap, and refrigerate overnight to allow the custard to absorb and meld with the bread.
Bake at 250℃/482°F top heat and 230℃/446°F bottom heat for 14 minutes.
Brush with sesame oil and sprinkle dried tarragon after baking.
Reduces eggy odor.
Brings out a gentle sweetness without being overpowering.
Helps maintain a moist texture for longer freshness.
This recipe gives leftover bread new life. Drier bread absorbs the custard more fully, resulting in a richer flavor. TREHA® keeps the texture moist while moderating sweetness. Adding bacon and cheese transforms it into a savory baguette quiche perfect as a meal bread.
(Chef Takaaki Nishikawa [西川功晃], Owner Chef of "Ça Marche", Kobe, Japan)
