Arugula Bacon And Gruyre Bread Pudding

This would be a wonderful weekend breakfast. from gourmet magazine.

Preheat oven to 375f 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.

whole milk, heavy cream, eggs, bacon, shallot, garlic cloves, baby arugula, country bread, gruyere cheese