2000s Recipes + Menus

Arugula, Bacon, and Gruyère Bread Pudding

Serves4 (main course) or 6 (side dish)
  • Active time:20 min
  • Start to finish:1 hr
December 2008
Here, we pepped up the fail-safe brunch combination of bacon, egg, and cheese by adding handfuls of flavorful sautéed arugula. They’ll be jumping out of bed for this one.

View more of our favorite recipes from this issue.
  • 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 oz baby arugula or baby spinach (6 1/2 cups)
  • 6 cups cubed (1-inch) country-style bread (1 lb)
  • 5 1/2 oz Gruyère cheese, coarsely grated (1 1/2 cups)
  • Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
  • Whisk together milk, cream, eggs, and 1/4 tsp 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 Tbsp 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.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover arugula.
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