Basil french toast with bacon and roasted tomatoes

NZ Herald 25/11/2008

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Serves 4

8	Bacon rashers, trimmed
250 g	Cherry tomatoes
1 tbsp	Olive oil
1 to taste	Salt & freshly ground pepper
4	Eggs
¼ cup	Cream
½ cup	Parmesan cheese, finely grated
½ cup	Basil leaves, chopped
20 g	Butter
8 pieces	Sourdough bread

Preheat oven to 220 degC. Place the bacon on a baking tray and cook for 12-15 minutes or until crisp.
Place the tomatoes on a baking tray, drizzle with the oil, sprinkle with salt and pepper and roast for 5 minutes or until the skins just split.
Set aside and keep warm. Place the eggs, cream, parmesan, basil, salt and pepper in a bowl and whisk until well combined.
Heat the butter in a large non-stick frying pan over medium heat.
Dip the bread in the egg mixture and cook, in batches, for 2 minutes each side or until golden.
Serve with the bacon and roasted tomatoes.