Arugula, Bacon, and Gruyère Bread Pudding
A savory bread pudding that combines crispy bacon, peppery arugula, and nutty Gruyère cheese in a rich custard base. Perfect for brunch or dinner, this comforting dish features country-style bread cubes baked until golden brown.
Ingredients
- •1½ cups whole milk
- •½ cup heavy cream
- •5 large eggs
- •6 slices bacon
- •1 large shallot
- •3 cloves garlic
- •7 ounces baby arugula
- •6 cups country-style bread
- •5½ ounces Gruyère cheese
- •1½ cups grated cheese
Cooking Instructions
- 1.
Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
5 min
- 2.
Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
5 min
- 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.
15 min
- 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 min
- 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.
40 min
