We created this amazing brunch concoction over Christmas break, when we had lots of time to rest, relax and enjoy time in the kitchen. Its inspiration, in fact, was a Christmas gift from Amy's bestie Karen - a piece of "Temp-tations" cookware. Isn't it gorgeous? Not only is it non-stick, but it can go straight from the fridge to the oven to the table. We especially love the pretty glass trivet (also serves as a lid!) and the iron rack that come with it, making it so very table-ready.
Since Karen is in New Orleans, we wanted to make something inspired by the Big Easy. After plenty of consideration and exchanging various ideas, the two of us finally came up with this: Bacon, Egg and Cheese Bread Pudding, a play on the ubiquitous sandwich. This savory bread pudding is fluffy and custardy, with salty and smoky bites of bacon and tangy cheese. Loved it, and it was perfect for our new cookware! Perhaps we'll make it again today, since we have a SNOW DAY!
- 1 cup milk
- 1/2 cup heavy cream
- 3 large eggs
- 4 slices bacon
- 1 shallot, minced
- 5 cups cubed day-old French bread
- 4 ounces Gruyere cheese, grated
- 1 1/2 tablespoons dried parsley
- kosher salt and ground white pepper to taste