Arugula, Bacon, and Gruyère Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This would be a wonderful weekend breakfast. From Gourmet magazine. Ingredients:
1 1/2 cups whole milk |
1/2 cup heavy cream |
5 large eggs |
6 slices bacon |
1 large shallot, finely chopped |
3 garlic cloves, chopped |
7 ounces baby arugula (6 1/2 cups) or 7 ounces baby spinach (6 1/2 cups) |
6 cups cubed country bread (1-inch, 1 pound) |
5 1/2 ounces gruyere cheese, coarsely grated (1 1/2 cups) |
Directions:
1. Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
2. Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
3. 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.
4. 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.
5. 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.
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