I am a fan of bread pudding, both sweet and savory. I love to make a savory bread pudding in place of a vegetable side. This recipe for Arugula, Bacon & Swiss Bread Pudding uses arugula as the vegetable in the bread pudding but you could also use spinach or swiss chard in its place.
Arugula, Bacon & Swiss Bread Pudding
The eggs in the dish makes the bread puff up and become very moist. The bacon and swiss cheese gives this dish the salty & savory portion of this recipe.
Arugula, Bacon & Swiss Bread Pudding
Arugula, Bacon & Swiss Bread Pudding
Ingredients
- 1 1/2 cups skim milk
- 1/2 cup heavy cream
- 5 large eggs
- 6 bacon slices
- 4 green onions, finely chopped
- 3 garlic cloves, chopped
- 7 ounces baby arugula or baby spinach (6 1/2 cups)
- 6 cups cubed (1-inch) country-style bread (1 pound)
- 5 1/2 ounces swiss cheese, coarsely grated (1 1/2 cups)
Instructions
- 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.
Adapted from Epicurious
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