Arugula Bacon And Gruyre Bread Pudding Recipe

Ingredients for Arugula Bacon And Gruyre Bread Pudding

• Whole Milk
• Heavy Cream
• 4 large eggs
• 4 slices bacon
• 1/2 cup finely chopped shallot
• Garlic Cloves
• Baby Arugula
• Country Bread
• Gruyere Cheese

How to Make Arugula Bacon And Gruyre Bread Pudding

1. Preheat oven to 375°F (190°C) with rack in the middle.
2. Butter a 2-quart shallow baking dish.
3. In a large bowl, whisk together 2 cups milk, 1 cup heavy cream, 4 large eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Cook 4 slices bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
5. Pour off all but 1 tablespoon of bacon fat from the skillet.
6. Add 1/2 cup finely chopped shallot and 2 cloves minced garlic to the skillet. Increase heat to medium-high and cook, stirring constantly, until golden, about 1 minute.
7. Add 4 cups packed arugula to the skillet and cook, stirring, until wilted, about 2 minutes.
8. In a large bowl, gently combine the arugula mixture, crumbled bacon, 6 cups cubed day-old bread (about 1 pound), and 1 cup grated Gruyère cheese with the custard mixture. Let sit for 5 minutes to allow the bread to absorb the custard.
9. Transfer the mixture to the prepared baking dish and cover with foil.
10. Bake for 30 minutes, then remove foil and bake until golden brown and set, about 10-15 minutes more. Let cool slightly before serving.
11. Serve warm and enjoy!