Bacon and Cheese Bread Pudding

Arugula, Bacon and Gruyere Bread Pudding, Dierberg Star Lane

Served at the 2015 Wild Bacon Wine Trail

1 1/2 cups whole milk

1/2 cup heavy cream

5 large eggs

6-8 bacon slices

1 large shallot, finely chopped

3 garlic cloves, chopped

7 oz. baby arugula or baby spinach (6 1/2 cups)

6 cups cubed (1 inch) country-style bread (about 1 lb.)

5 1/2 oz. Gruyere cheese, coarsely grated (about 1 1/2 cups)
Preheat oven to 375 degrees with rack in middle.  Butter a 2-qt. shallow baking dish.  Whisk together milk, cream, eggs, and 1/4 tsp. each salt and pepper in a large bowl.  Cook bacon in a heavy skillet until crisp, transfer to paper towels, then crumble.  Pour off all but 1 Tbsp. fat from skillet, cook shallots and garlic until golden.  Gradually add arugula and cook, stirring until it wilts.  Stir arugula mixture, bacon, bread, and cheese into milk, cream, and egg mixture.  Transfer to baking dish and cover with foil.  Bake 30 minutes, remove foil and bake until golden spots appear on top, about 10 minutes more.

Serve with Dierberg Star Lane Sauvignon Blanc

 

 

 

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