Serves 6

50g Anchor butter
3 large onions, thinly sliced
4 bacon rashers, chopped
1 long French loaf, thinly sliced
250g Gruyere cheese, thinly sliced
1 tbsp chopped parsley
6 eggs beaten
2½ cups Anchor milk
Salt and pepper

Heat butter in a frying pan; add onions and cook over moderate heat until soft and golden brown. Stir occasionally. Add bacon; cook for a further 3 minutes. Place a layer of bread on the base of a greased 20cm x 30cm ovenproof dish; top with one third onion mixture and one third cheese. Sprinkle with 1 tsp parsley. Repeat all layers twice more. Combine eggs and milk and season with salt and pepper; pour over bread, onion and cheese layers. Place the dish in a pan of hot water. Cook in a preheated oven, 180°C for 40-45 minutes or until golden brown and firm. Test for doneness by inserting the tip of a knife into the centre.