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1
In a blender blend milk, eggs, flour, and salt until just smooth.
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2
Transfer batter to a bowl.
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3
Finely chop enough chives to measure 1/2 cup and whisk into batter.
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4
Chill batter, covered, at least 1 hour and up to 1 day.
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5
Preheat oven to 400F.
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6
Trim fat from bacon.
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7
In a large nonstick skillet cook fat over low heat, stirring occasionally, until most of fat is rendered and solids are golden brown.
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8
Discard solids and increase heat to moderately high.
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9
Heat rendered fat until hot but not smoking and saute bacon in batches until just golden, about 1 minute on each side.
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10
Transfer bacon as cooked to paper towels to drain.
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11
Pour rendered fat into a measuring cup and add enough oil to measure 1/2 cup total.
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12
In a 12- by 2-inch enameled cast-iron casserole (3 1/2-quart) or a 13- by 9- by 2-inch glass baking dish heat oil mixture in middle of oven 5 minutes.
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13
Quickly arrange bacon evenly in casserole or baking dish and pour batter over it.
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14
Bake pudding in middle of oven until puffed and golden brown, about 50 minutes.
