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Argula, Bacon and Gruyere Bread Pudding Recipe


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     Argula, Bacon and Gruyere Bread Pudding

Category   Breakfast - Brunch
Sub Category   None
Servings   4 main or 6 side
Preptime   1 hr

1 1/2 cups whole milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
1 large shallot, finely chopped
3 garlic cloves, chopped
7 oz baby arugula or baby spinach ( 6 1/2 cups)
6 cups cubed country-style bread (1 lb)
5 1/2 oz gruyere cheese, coarsely grated (1 1/2 cups)

Preheat oven to 37 degrees with rack in middle. Butter a 2 qt shallow baking dish.
Whisk together milk, cream, eggs and 1/4 tsp each of salt & 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 to drain, then coarsely crumble. Pour off all but 1 tbsp fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 min. Gradually add arugula and cook, stirring, until it wilts.
Stir arugula mixture, bacon, bread and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 mins, then remove foil and bake until golden in spots, about 10 mins more.

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