Rocket, Bacon, and Gruyère Bread Pudding

Ingredients for Rocket, Bacon, and Gruyère Bread Pudding

• 350ml whole milk

• 120ml double cream

• 5 large eggs

• 6 bacon slices

• 1 large shallot, finely chopped

• 3 garlic cloves, chopped

• 200g baby rocket or baby spinach (6 1/2 cups)

• 1450ml cubed (1-inch) country-style bread (450g )

• 160g Gruyère cheese, coarsely grated (350ml )

How to make Rocket, Bacon, and Gruyère Bread Pudding

Preheat oven to 191°C with rack in middle. Butter a 2-qt shallow baking dish.

Whisk together milk, cream, eggs, and 1/4 teaspoons each of salt and 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 rocket and cook, stirring, until it wilts.

Stir rocket 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.