I'm always a little jealous of those beautiful food blogs that feature giant pictures of their food taken with real cameras instead of phone cameras. So, I used the Canon to photo the Strata I made on Christmas morning. I hope it looks beautiful and not gross. Here's the recipe, with my adaptions of course. You can find the original here.
Arugula, Bacon, and Gruyère Bread Pudding 1 1/2 cups whole milk 1/2 cup heavy cream (I used half and half) 5 large eggs 6 bacon slices 1 large shallot, finely chopped (I used a half of an onion) 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) (I used Gouda cuz I love it)
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.
Gourmet December 2008 by Gina Marie Miraglia Eriquez 2008-11-20 17:39:44.0