Clonakilty Rasher Brioche Bake

Method

1. Heat a large pan and add in the oil. Add apples; cook for 2-3 minutes or until tender and set aside. Reduce heat to medium-low, add a little more oil to the pan and cook the onions until translucent and tender, around 5 minutes.
2. Grill the rashers until the edges are slightly golden brown and cut them into pieces with a scissors.
3. Add the eggs, milk, dijon mustard and salt to a large bowl and whisk for a minute or 2. Add the rashers, apples, onions and cheese to the bowl of eggs and milk, stirring gently so there is an even mix.
4. Grease an ovenproof baking dish, add half the cubed brioche bread to the dish, spread evenly and pour over ½ of the bacon, apples, cheese and egg mix. Repeat the layer of brioche bread and pour the rest of the mix. Cover and refrigerate for half an hour.
5. Preheat your oven to 180°c. Remove the ovenproof dish from the refrigerator; uncover it and let stand while the oven heats. Bake until golden and fully cooked through, around 40 to 45 minutes depending on your oven. Push a knife into the centre of the dish and if it comes out clean it is cooked.  If you feel the top is getting too brown, place some tin foil over the top for the last of the cooking. Allow the bake to cool for 5 minutes before serving. Garnish with chopped spring onions or chives.
6. Serve with a green salad or vegetables of your choice.