Summary

Ingredients

• 20 g butter for the mold
• 2 baguette (s) (about 5 g each)
• 500 g cheese (raclette cheese)
• 125 g coppa, thinly sliced
• 125 ml white wine, dry

For the cast:

• 5 egg (s) (size L)
• 275 ml milk
• 200 ml cream
• 1 teaspoon, leveled salt
• Black pepper from the mill
• Nutmeg, freshly grated

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Instructions

1. Preheat the oven to 200 ° C (top / bottom heat). Butter a large baking dish thickly.
2. Cut the baguettes into 1 cm thick slices and layer them one after the other in the form like a roof tile.
3. Cut the raclette cheese into strips approx. 3 cm thick and place one in front of each slice of bread. Place half a slice of Coppa in front of every 3rd slice. Now distribute 125 ml of the dry white wine evenly over the rows of bread.
4. Put the remaining ingredients in a bowl and stir everything vigorously with the whisk and season to taste. Pour the topping evenly over the rows of bread and bake the ramequin at 200 ° C on the bottom rack for 25 - 30 minutes until golden brown.
5. Serve hot! A glass of wine goes well with it.