Friday: bread gratin

A strategy for using up the half baguette we had leftover from Tuesday night (I kept the baguette in a plastic bag with a moist paper towel so that it didn't turn into a rock). 

Rip the bread into bite-sized pieces and put it in a buttered baking dish. Make a sauce from eggs, bresso, chicken stock, salt and pepper and pour over the bread. Top with a sprinkling of piment d'espelette and some grated gruyere. Bake.

This was acceptable, but I somehow had the ratios off so that there was more sauce floating around in the dish than I would have liked. Ah well...

To go with the gratin we had a big green salad.