Pain perdu savoureux à la pancetta et au fromage de chèvre servi en portion individuelle


  • 2 c. à table (30 ml) d’huile d’olive MastroMD
  • 4 oz (125 g) de Pancetta en dés MD
  • 1 petit oignon coupé finement
  • 4 gousses d’ail hachées
  • 6 tasses (1,5 l) de pain italien de la veille coupé en dés
  • 1/2 tasse (125 ml) de poivrons rouges grillés en morceaux
  • 1/4 tasse (60 ml) de persil frais haché finement
  • 6 œufs battus
  • 1 tasse (250 ml) de crème légère à 5 %
  • 3 c. à table (45 ml) de moutarde de Dijon
  • 3/4 c. à thé (4 ml) de sel et de poivre
  • 1/2 tasse (125 ml) de fromage de chèvre émietté
  • 1/3 tasse (75 ml) de fromage parmesan râpé


  • Préchauffer le four à 400 °F (200 °C). Graisser 12 moules à muffins; réserver.
  • Chauffer l’huile dans une poêle à frire à feu moyen-vif; faire cuire la pancetta et l’oignon pendant 5 à 7 minutes ou jusqu’à ce que la pancetta soit légèrement brunie et l’oignon soit tendre. Ajouter l’ail; faire cuire pendant 1 minute. Retirer du feu et laisser tiédir.
  • Mélanger les croûtons, la pancetta et l’oignon, les poivrons rouges grillés et le persil. Répartir également le mélange dans les cavités du moule de façon à ce que le mélange dépasse légèrement le bord des cavités.
  • Fouetter les œufs, la crème, la moutarde de Dijon, le sel et le poivre; verser lentement le liquide dans chaque cavité du moule pour en permettre l’absorption. Saupoudrer de fromage de chèvre et de parmesan.
  • Cuire au four pendant 20 à 22 minutes ou jusqu’à ce que le dessus soit doré et que les centres soient figés. Laisser reposer pendant 5 minutes. Servir tiède. (Ou laisser refroidir, placer dans un contenant et conserver au réfrigérateur pendant jusqu’à 3 jours.)
  • Conseil : Si le pain est frais, déposer les croûtons sur une plaque à pâtisserie; faire griller au four pendant 5 à 8 minutes ou jusqu’à ce que les croûtons soient légèrement secs mais non brunis.

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