300g shortcut bacon rashers, finely chopped
2 x 130g tubs Garden Herb & Onion Twist spreadable cream cheese
700g loaf large sliced, white sandwich bread
4 eggs, lightly beaten
1 1/3 cups milk
½ cup finely grated parmesan
Baby rocket leaves and halved cherry tomatoes, to serve
Lightly grease an 18cm x 28cm rectangular slice pan.
Heat a lightly oiled, medium frying pan over a medium to high heat. Add bacon. Cook stirring for about 4 minutes, or until crisp. Drain on absorbent paper. Transfer to a bowl. Add cream cheese. Season with pepper. Mix well.
Using a serrated knife, cut crusts from bread. Discard. Working with six slices at a time, place on a clean chopping board. Cover with a sheet of baking paper. Roll over with a rolling pin to slightly flatten.
Spread evenly with cream cheese mixture. Roll up firmly to enclose. Cut crossways into three equal rolls. Arrange, cut-side up, in prepared pan.
Whisk together eggs, milk and parmesan in a large jug. Pour over rolls. Stand for 10 minutes.
Cook in a moderate oven (180C) for about 40 to 45 minutes, or until golden brown and set. Remove. Stand for 5 minutes.
Serve with rocket and tomatoes.