Arugula, Bacon, and Gruyère Bread Pudding

Arugula, Bacon, and Gruyère Bread Pudding
Photo by Romulo Yanes


  • ½ cup heavy cream
  • 5 large eggs
  • 1 large shallot
  • 3 cloves garlic
  • 6 cups cubed (1-inch) country-style bread
  • 1 ½ cups whole milk
  • 7 ounces baby arugula or baby spinach
  • + 2 more ingredients
    • 5 ½ ounces Gruyère cheese, coarsely grated (1 1/2 cups)
    • 6 slices bacon

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 ...

View full recipe at Epicurious


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