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.