Chef Time!

Chef Time!

Monday, October 27, 2014

Bringing Home The Bacon

This is a great bread pudding. It’s custardy and creamy with just the right amount of crisp bacon to give it a salty savory flavor.
Gruyere cheese adds just enough sharpness. These puddings are great for fancy dinner side dishes from a roast to grilled chicken. It’s also a great brunch dish.
You can double the recipe, to bake it in a 1 ½ quart dish, to serve it family style.

Bacon Bread Pudding

3 slices of bacon, chopped
1 1/3 c. milk
3 c. day old bread, cubed
2 eggs
2/3 c. grated Gruyere cheese
salt and pepper

Preheat oven to 350.
Butter four 6 ounce custard cups or ramekins. In a skillet, cook the bacon until it is crispy. Drain the bacon on paper towels and set aside.
In a medium bowl, whisk together the milk, eggs and salt and pepper to taste. Stir in the bread cubes, cheese and bacon. Divide the mixture among the ramekins. Arrange the ramekins in a baking dish and add hot water to the baking dish to reach halfway up the sides of the ramekins. Bake until the puddings are set, about 35-40 minutes. Run a knife around the edges of the ramekins to loosen the puddings and serve warm.

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