Arugula, Bacon, and Gruyère Bread Pudding

"This would be a wonderful weekend breakfast. From Gourmet magazine."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
  • Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
  • Cook 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.
  • Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.
  • Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is really good and worked great with my gluten-free bread. : ) Editing to add that it has taken a little longer in the oven than the recipe states. Someone suggested that after half hour, check on it every 10 minutes until a knife comes out clean in the center.
     
Advertisement

RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes