Arugula, Bacon & Gruyere Bread Pudding Recipe

Other than being everyone's favorite, arugula, bacon & gruyere bread pudding is highly nutritional and not mentioning, the easiest meal to make and digest. To enable you prepare the most scrumptious pudding that everyone will love, here's a recipe that you should adopt:

Arugula, bacon & gruyere bread pudding recipe - the ingredients:

In making the pudding, the first requirement is to have all the necessary ingredients in place. When preparing pudding for six, you will need:

Six slices of cooked and rough chop bacon, four tablespoons of olive oil, three large eggs, three sprigs of chopped fresh thyme - whose leaves have been removed, two cups of cubed French baguettes (each should be one inch in size), two tablespoons of finely chopped shallots, two cups of cream, one ounce package of dressing and seasoning mix, one cup of either fresh or frozen corn, half a cup of shredded cheddar cheese, half a teaspoon of hot sauce, salt and lemon zest, a third a cup of panko breadcrumbs and grated Parmesan cheese and, a quarter teaspoon of pepper.

Arugula, Bacon & Gruyere Bread Pudding Recipe

Preparation - Step One:

Start by first pre-heating the oven to 350 degrees. Then, over medium high heat, heat the skillet and add two tablespoons of oil. Next, add the bread cubes and stir so that they coat evenly before sprinkling them with the seasoning. Let them cook until the bread cubes start turning light brown. All the while, you should keep on stirring them. When done, remove from the heat and transfer them into a small bowl and setting them aside.

Using the very same skillet, heat the remaining oil (over medium high heat) and add the shallots. Let them cook until they are crisp tender or for three to four minutes. Then, add the bacon and the corn. Let them cook for another three minutes. When done, remove from the heat and transfer to a small bowl.

Step Two:

Whisk the eggs, the cream and the seasoning in a large bowl. Stir in the cheese, salt, pepper and the hot sauce. Fold in the bread crumbs and the corn mixture and let them stand for three minutes before transferring into a greased baking dish.

Once again, combine the remaining ingredients - the toppings; Parmesan cheese, dressing and seasoning, panko breadcrumbs, thyme and lemon zest and, set the mixture aside.

Step Three:

During the third step, which is also the last step, all you have to do is put the greased baking dish into the oven while still uncovered and let the pudding bake for 20 minutes. Then, remove from the oven and sprinkle the toppings from step two. Bake for yet another 25 minutes or, till golden and puffed. To test if the pudding is ready, insert a knife at the center and if it comes out clean, then, your pudding is ready for serving.

 

The arugula, bacon & gruyere bread pudding is best served warm.

 

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