Thursday, September 15, 2011
This Bread Pudding was made with love
Last weekend I took Bryan to Eva to celebrate his birthday, and he ended up ordering the Grilled Pork Loin not so much because he wanted pork, but because he really wanted to try the Corn, Thyme and Bacon Bread Pudding that accompanied it.
And as you would imagine, he ended up much more interested in the delectable bread pudding, although the pork also was quite delicious.
And as you also would imagine, I became determined to try to emulate that dish.
I found a recipe on Epicurious for Arugula, Bacon and Gruyere Bread Pudding that looked like a suitable base for my creation, and I ended up with a creamy, smokey bread pudding that might not have been quite as good as Eva's, but somehow still tasted as delicious (because it was made with love, as Mom would say!).
Bacon and Smokey Gouda Bread Pudding
4 slices bacon, chopped
2 cloves garlic, minced
1 shallot, minced
1 day-old (or older) baguette, cut in 1-inch chunks
1-1/2 cups milk
1/4 t. freshly ground pepper
1/4 t. kosher salt
1/2-3/4 c. smokey gouda cheese
Preheat oven to 400 degrees Fahrenheit and butter a small casserole dish.
Cook bacon until crispy, then add garlic and shallot and continue cooking for 1-2 minutes, until just cooked through but not burning.
Stir mixture along with drippings into a large bowl with the bread chunks. Mix together eggs, milk, salt and pepper, and stir into the bread chunks along with cheese. Continue stirring until the moisture has been soaked up, then pat down evenly into the prepared casserole dish.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for 10 more minutes. Let set for 10 minutes before serving.