Bacon Gruyere Bread Recipes

ARUGULA, BACON, AND GRUYèRE BREAD PUDDING

Steps:

• 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.

BACON GRUYERE BREAD

Steps:

• Preheat the oven to 400. Line a baking sheet with foil. Set aside.
• Cut the bread into 1 inch thick slices, leaving them attached at the bottom.
• In a bowl combine the butter, onions and mustard. Spread this mixture on both sides of each slice of bread.
• Cut each cheese slice diagonally into triangles. Place one between each slice as well.
• Cut the bacon rashers in half lengthwise and then in half crosswise. You will then have 20 slices.
• Place the loaf on the foil lined baking sheet. Drape the bacon over top of the loaf, making sure there is a slice on each piece of bread.
• Bake for 20 to 25 minutes, or until the bacon is crisp. Break the slices apart to serve.