SAVORY BACON AND CHEESE BREAD PUDDING

Savory Bacon and Cheese Bread Pudding image

Yield serves 6 to 8

Number Of Ingredients 11

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One 1-pound loaf crusty white bread
12 ounces slab bacon, cut into 1/2-inch dice
4 tablespoons (1/2 stick) unsalted butter
1 large garlic clove, chopped
1 cup coarsely diced onions
6 extra-large eggs
3 1/2 cups heavy cream
3 cups grated sharp white Cheddar cheese (12 ounces)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

Steps:

Preheat the oven to 350°F.
Cut the bread into cubes and place the cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread cubes from the oven and set aside.
Cook the bacon in a skillet over medium heat until very crisp. Remove the bacon to a paper towel-lined plate and set aside.
Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and sauté the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.
Whisk the eggs and cream in a large mixing bowl. Add the bread cubes, bacon, garlic and onions, and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.
Butter a 9 x 13 x 2-inch baking pan. Pour the mixture into the pan and sprinkle the top with the remaining 1 cup Cheddar cheese. Bake for 45 minutes, or until firm and brown.