Croque Monsieur Bread Pudding
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46
Ingredients
- 1 loaf of Villaggio Artesano® Original White Bread
- 4 tbsp (60g) Butter
- 1 1/2 Onions, thinly sliced
- 2 cloves of Garlic, minced
- 1 tsp (5g) dried Thyme
- 1 – 1 1/2 cups (250-375g) Gruyere Cheese, grated
- 10 slices of premium thick cut Bacon, par cooked
- 4 large Eggs, whisked
- 2 cups (500ml) Half-and-Half Cream
- 3 tbsp (45g) Dijon Mustard
- 1 tsp (5ml) Hot Sauce
- 1/4 cup (62.5g) Parmesan Cheese, grated
Directions
- Par-cook bacon, by arranging bacon slices in a single layer on a paper-towel-lined microwaveable plate, then top with two more layers of paper towel and microwave on high for 3-4 minutes. Set aside
- Preheat oven to 375°F (190°C)
- Butter the inside of a large heavy oven-proof skillet/baking dish, then, arrange an entire loaf of bread
- Heat up a frying pan, over medium-high heat to melt Butter, then, add in Onions and cook until browned for 10-15 minutes
- Stir in Garlic and Thyme
- Layer Onion mixture between bread slices then, layer in Gruyere Cheese and Bacon Slices
- In a mixing bowl, whisk Eggs with Half-and-Half Cream, Dijon and Hot Sauce until well incorporated and pour over bread slices
- Pour mixture over bread, gently pressing down any bread slices that float up to ensure the mixture covers and is fully absorbed
- Bake at 375°F (190°C) for 10 minutes, then with a large spoon, gently press down bread slices
- Sprinkle with grated Parmesan, and, continue to bake for approximately 15 minutes, ensuring that it does not overcook, as it will continue to cook while resting
- The custard should be set but still a little wobbly with golden browned edges