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["Bread Base:
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1. Place bread cubes in very lg mixing bowl and set aside.
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Crispy Bacon and Kale:
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1. Place Spanish and green onions with diced bacon in a lg cast-iron frying pan or wok (make sure you have a lid that will entirely cover the frying pan or wok) over med-high heat.
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2. Stir-fry the onion and bacon bits until crispy and dark brown taking care not to burn the onions and bacon or you will have to start over from scratch.
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3. Place the kale over the top of the onion and bacon mix and stir the mixture together, then cover with the lid, and turn the heat down to med-low.
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4. Steam-reduce the kale by half, then remove the lid, turn the heat back up to med-high, and stir-fry the kale until it is crispy and dry.
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5. Remove from the heat and let it come to room temp.", "Cajun Custard:
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1. Either by hand or with a hand-held mixer, beat all ingredients together, except the shredded cheeses and whole milk, together until well incorporated.
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2. Carefully fold in the first portion of shredded cheese.
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3. Clean/wash hands.
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4. Pour custard over the bowl of bread and mix in with clean hands.
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5. Clean/wash hands.
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6. Pour room temp bacon and kale mixture over the bread and custard mixture and mix in with clean hands until thoroughly incorporated.
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7. Clean/wash hands.
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8. Preheat oven to 350F.
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9. Cover the bowl with Cling-Film and refrigerate for abt 20 mins.
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10. Spray lg baking dish or lg cast-iron frying pan with Pam.
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11. Remove pudding from refrigerator and spoon into prepped dish or frying pan.
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12. Spread remaining cup of cheese over the top of the pudding (you can add more if you desire).
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13. Bake until a cake tester inserted into the center comes out clean.
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14. Cut and serve warm.
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Chef's Note: These puddings can be made in paper-lined muffin or cupcake tins for individual portions/presentations."]
