SAVORY BACON BREAD PUDDING

SAVORY BACON BREAD PUDDING image

Categories Side

Yield Serves 4

Number Of Ingredients 6

3 slices bacon, chopped
1-1/2 cups whole milk
2 large eggs
Salt and freshly ground black pepper
3 cups cubed sturdy bread (about three 1/2-inch-thick slices)
2/3 cup freshly grated Gruyere cheese

Steps:

Preheat the oven to 350 degrees. Butter four 6-ounce custard cups or ramekins. In a small heavy skillet, cook the bacon until crisp. 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 custard cups. Arrange the cups in a baking dish and add hot water to the baking dish to reach halfway up the sides of the cups. Bake until the puddings are set, 35 to 40 minutes. Run a knife around the edges of the cups to loosen the puddings and serve warm. Cook's Notes: Cut the bread into cubes about 1/2-inch in size so that they fit nicely into the custard cups. If the water you add to the baking dish is not hot, expect the puddings to take up to 10 minutes more to cook. The puddings are baked when the centers are just set. Using the rustic bread with a bit of heft to it will give the pudding more texture. A softer bread will make them custardy-soft throughout. Whatever bread you use, don't bother removing the crust; it adds texture and color. Don't be shy with the pepper grinder. Black pepper and salty bacon are a good match.