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.



Homemade Fruit and Nut Breads

Fruit and Nut Bread

These yummy, wholesome breads are a great way to sneak some nutrition into your kids' diet- disguised as a bakery treat. They're great for lunchbox desserts or even afternoon snacks. You can slather a little jam or marmalade on them in the English tradition or just serve plain. They're a great healthy alternative to packaged cookies or muffins that contain high fructose corn syrup or preservatives. Best of all, they're relatively quick and easy to make.

Banana and Walnut Bread

This is a staple of the fruit and nut breads. There's just something about the combination of sweet banana and crunchy walnuts that's irresistible.

  • Combine one teaspoon baking soda, half a teaspoon of salt, and one and a quarter cups of white flour into a bowl.
  • Beat two large eggs and half a teaspoon of vanilla extract in a separate bowl.
  • Cream one cup sugar and one stick butter in a large mixing bowl, then add the eggs and vanilla mix.
  • Add one cup of ripe mashed bananas and mix well.
  • Stir in the flour mixture and fold in half a cup of walnuts.
  • Bake at 350 F for an hour until done.

Walnut and Raisin Bread

This sweet, home-cooked raisin bread is a great alternative to sugary, processed store-bought varieties. It's a traditional recipe dating back hundreds of years from Europe, so it's tried and true.

  • Beat one egg in a bowl together with one cup of milk and two tablespoons of melted butter.
  • Stir two cups of white flour, four teaspoons of baking powder, half a cup of white sugar, and half a teaspoon of salt together. Add a cup of chopped walnuts and a cup of raisins.
  • Blend the two mixtures together in a large bowl.
  • Pour the batter into a greased tin and let stand for 20 minutes.
  • Bake at 350 F for an hour.

What Fruits Work Well in Breads?

An array of dried fruits work well in breads. You can use cranberries, dried cherries, dried apricots, raisins, or even prunes. If you're not a raisin fan, you can always substitute the raisins in the recipe for cherries or cranberries. Just make sure that the fruit is in relatively small pieces: you may have to chop larger apricots or prunes into little bits. Otherwise, it won't cook properly.

As far as flavoring, many fruits and vegetables are great for baking. You can use pumpkin puree to make pumpkin bread, or even homemade applesauce for an apple and nut crunch. Other popular fruits and vegetables for baking are banana, sweet potato, and zucchini.

What Nuts Work Well in Breads?

The traditional nut used in bread is walnuts, but you can use other nuts. Some people enjoy pecans, which bring a sweeter taste if they're candied. If you're making a peanut butter bread, you can use chopped peanuts. Other nuts good for baking are sliced almonds, macadamia nuts, and toasted cashews. These provide healthy fats and a good serving of protein in your bread.

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Yummy Bread to Make Ahead

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There is no need to settle for those unhealthy plastic wrapped bread loaves you find at your local supermarket. It doesn't take a lot of money or time in your kitchen to prepare a make ahead recipe that's delicious and good for your family, which you can then freeze for later. In a few hours time you can create two loaves of Whole Wheat Oatmeal Herb Bread, enjoying one loaf hot out of the oven to accompany a hearty bowl of soup, or freeze both loaves to enjoy in the weeks ahead.

Here's what you'll need on your shopping list:

* 1 cup regular oats, not the quick cooking variety
* 1/4 cup butter
* 3/4 cup orange juice
* 1 1/2 whole wheat flour
* 3 cups all purpose flour
* 1/4 cup brown sugar
* 2 packages active dry yeast
* 1 whole egg
* 1/3 cup Parmesan cheese, grated
* 1 teaspoon each of dried basil leaves, dried thyme and dried oregano
* 1/2 teaspoon garlic salt

You can use 8-inch square cake pans for this make ahead recipe instead of loaf pans. Grease these and set aside while you bring 1 1/3 cup water and 3/4 cup orange juice to a boil, carefully stirring in the oats. Add 1/4 cup butter after removing pan from the heat. Allow to cool.

Now mix 1 1/2 cups whole wheat flour with 1/2 cup all purpose flour, yeast, sugar and salt. Blend in the cooled oats/orange juice mixture and beat well until the dough stiffens. Add enough flour until the dough's consistency is smooth and elastic. Shape the dough into a ball and put in a large greased bowl, cover and let rise about an hour before turning the mixture into your greased pans.

Score the dough in the pan with diagonal lines, then cover and let rise again until doubled in size, about 40 minutes.  preheat your oven to 375 degrees F. Make a cheese-herb mixture by combining the Parmesan with the herbs and garlic salt. Brush about 2 tablespoons of melted butter over the dough and bake about 15 minutes. Remove from oven, brush again with 2-3 tablespoons of melted butter, sprinkling the cheese-herb mixture on top. Bake an additional 15 minutes until the crust is nicely brown. Place each pan onto a cooling rack for 10 minutes prior to removing the bread, now ready for eating or freezing.


Zucchini Carrot Bread

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This is an easy, healthy and moist recipe that you will be proud to serve your family or friends. The recipe will make two loaves - one to eat right away and one to be frozen to eat later, or to serve to company. This zucchini bread recipe is delicious and has a soft texture. It will absolutely melt in your mouth. A crumb topping can be added to add a delightful crispy, crunch to the bread.

Before you begin, grate the zucchini and carrots and allow them to drain on paper towels. Grease the bottom and sides of two 8 X 4 inch loaf pans, then flour. Preheat your oven to 325 degrees F.

Note: For a healthier version of this recipe, replace 1/2 cup of cooking oil with 1/2 cup of applesauce.


3 eggs
1 cup cooking oil (vegetable or canola)
1 1/2 cups white sugar
1/2 cup brown sugar
2 cups grated zucchini
1 cup grated carrots
2 teaspoons vanilla extract
3 1/4 cups all purpose flour
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
In a large bowl, beat eggs until light and fluffy. Mix in oil and sugar (white and brown). Stir in zucchini and carrots and vanilla. In a separate bowl combine flour, cinnamon, nutmeg soda, baking powder and salt. Also add nuts and/or raisins if you are using them. Then stir ingredients from both bowls together. Divide batter into prepared pans.
Bake for 60 - 70 minutes, or until done. The bread will be done when a toothpick or fork that is inserted near center comes out clean. When done, remove the loaf pans from the oven and cool, in the pan, on a wire rack for about 10 minutes. Remove from the bread from the pan and cool completely on a wire rack.

Ingredients for optional topping:

1 cup brown sugar
3/4 cup all purpose flour
3 tablespoons butter
2 teaspoons cinnamon
1/4 cup chopped walnuts or pecans (optional)

Cut all topping ingredients together, using two butter knives, until it is mixed well and is about the size of peas or smaller. Sprinkle this mixture on top of the batter before baking.

How to Properly Freeze Zucchini Bread:

Make sure the bread is completely cool before you freeze it. Wrap the bread tightly in a double layer of plastic wrap and/or foil, then place it into a plastic freezer bag. The bread can remain in the freezer for 2 to 3 months. To defrost the zucchini bread, remove it from the freezer and the outer plastic bag, leaving the other wrapping intact. You can let it defrost in your refrigerator overnight or keep it on the counter to defrost in several hours, depending on the temperature in your kitchen.