Throw diet resolutions to the wind and live a little, because how could these ingredients come together and NOT be totally delish? They say everything is better with bacon, so why not try a savory version of bread pudding that could stand in for brunch, dinner or a side dish (how versatile!) But be forewarned, Lottie + Doof say that the leftovers are nowhere near as good as fresh baked, so do plan to clean the dish. We’re hopeful that the calorie burn from enthusiastic consumption count for something…
Arugula, Bacon & Gruyère Bread Pudding (adapted from Gourmet)
Serves 4 (main course) or 6 (side dish) | Cook and prep time total: 1 Hour
- ~ 1 ½ cups whole milk
- ~ ½ cup heavy cream
- ~ 5 large eggs
- ~ 6 bacon slices
- ~ 1 large shallot, finely chopped
- ~ 4 garlic cloves, chopped
- ~ 7 oz baby arugula or baby spinach (6 cups)
- ~ 6 cups cubed (1-inch) country-style bread (1 lb)
- ~ 5 ½ oz Gruyère cheese, coarsely grated (1 ½ cups)
Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish. Whisk together milk, cream, eggs, and 1/4 tsp each of salt and black 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 Tbsp 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.
photos and recipe adaptation: © Lottie + Doof