Best 2 Arugula Bacon And Gruyère Bread Pudding Recipes

If you are looking for an easy, yet delicious dish to cook for brunch or lunch, look no further than arugula bacon and Gruyère bread pudding. This recipe is a perfect way to use up leftover bread and make a hearty, satisfying meal. Enjoyed by people of all ages, bread pudding can be traced back to the Middle Ages. Varying recipes have been created and passed down through different generations. One thing that never changes, is that no matter what recipe you choose, bread pudding will always make a tasty addition to any meal.

Let's cook with our recipes!

ARUGULA, BACON, AND GRUYèRE BREAD PUDDING

Arugula, Bacon, and Gruyère Bread Pudding image

Provided by Gina Marie Miraglia Eriquez

Categories Cheese Egg Brunch Side Bake Quick & Easy Bacon Arugula Fall Potluck Gourmet Peanut Free Tree Nut Free Soy Free

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

Ingredients

1 1/2 cups whole milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
1 large shallot, finely chopped
3 garlic cloves, chopped
7 ounces baby arugula or baby spinach (6 1/2 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)

Steps:

Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
Whisk together milk, cream, eggs, and 1/4 teaspoon 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 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.

LEEK AND GRUYERE BREAD PUDDING

Leek and Gruyere Bread Pudding image

Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes

Number Of Ingredients 14

Ingredients

3 tablespoons unsalted butter, plus more for baking dish
1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well
2 garlic cloves, crushed
1/3 cup dry white wine
3 cups heavy cream
2 cups whole milk
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
5 large eggs plus 2 large egg yolks, lightly beaten
1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise
2 cups grated Gruyere cheese
1 cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.
Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.
Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.
Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

Tips:

Use high-quality ingredients for the best flavor. Fresh arugula, crispy bacon, and nutty Gruyère cheese are all essential.
Don't overcook the bread cubes. They should be slightly crispy on the outside and soft and chewy on the inside.
Be generous with the cheese. It's what makes this bread pudding so rich and decadent.
Serve the bread pudding warm, with a dollop of crème anglaise or a scoop of vanilla ice cream.

Conclusion:

Arugula, bacon, and Gruyère bread pudding is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and satisfying meal, give this recipe a try.