Arugula, Bacon, And Gruyère Bread Pudding – a delicious recipe with milk, heavy cream, eggs, bacon, shallot, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F with rack in middle. Butter a 2-qt shallow baking dish.
2
Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
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.
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
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.
1429
kcal
Calories
102
g
Fat
35
g
Carbs
91
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups whole milk, 1/2 cup heavy cream, 5 large eggs, 6 bacon slices, and more.
Yes, Arugula, Bacon, And Gruyère Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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