Arugula, Bacon & Gruyere Bread Pudding Recipe

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Tim Mazurek of Lottie + Doof takes bread pudding over to the savory side with some help from Gruyère and bacon.

Photo: Tim Mazurek

Bread pudding is something I haven’t always enjoyed. I’ve had too many boring, overly sweet desserts that just didn’t satisfy. But over the past few months I have had some really spectacular bread puddings in Chicago restaurants (a savory bread pudding at Nightwood and the orange/chocolate bread pudding at Ruxbin). I started warming up to the idea of trying one at home. This was the right recipe at the right time.

I served the bread pudding with a green salad and some cinnamon rolls. This was absolutely delicious and I can’t wait for an excuse to make it again.

Arugula, Bacon & Gruyère Bread Pudding
Adapted from Gourmet

1 ½ cups whole milk
½ cup heavy cream
5 large eggs
¼ teaspoon salt
¼ teaspoon black pepper
6 bacon slices
1 large shallot, finely chopped
4 garlic cloves, chopped
6 ounces baby arugula or baby spinach (6 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 ½ ounces Gruyère cheese, coarsely grated (1 ½ cups)

Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.

Make the custard: Whisk together milk, cream, eggs, salt, and black 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 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. 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 minutes, then remove foil and bake until golden in spots, about 10 minutes more.

More brunch favorites:

Decadent fried eggs over buttermilk biscuits with sausage gravy

Meet the ‘puffle,’ a chocolate-stuffed waffle

Heartbreakingly good caramelized peach pancakes

What’s a must-have on your brunch table? Tell us below!