Bacon and Arugula Bread Pudding!

3 Nov

Hi everyone,

I have to admit that bread pudding is a dish that for years I turned up my nose to. I am not sure that I ever even tried it, just the idea of a bread pudding sent chills down my spine. I stand corrected. Bread pudding is in fact a perfectly delicious leftover vehicle and has become a dish that I crave. I will admittedly over buy bread for the week, so I have enough to toss with a few of my favorite things to have this soul satisfying dish. The weather is perfect for it. The prep time is short. You throw it in the oven and a little over a half an hour later you and whomever you choose to share this with will be giddy. It would be a great thing to assemble in the evening and cook the next morning for a hot, easy breakfast.

This iteration of it for me had all sorts of goodness to it. I used multiple varieties of bread, wheat, ciabatta and some kind of cheesy one. The arugula from Montesino by way of Farm House Delivery. Bacon from Dai Due. If you live in striking distance of Austin, TX, you should make your way to the Downtown Farmers Market on a Saturday just to try something that the Dai Due group makes. Their bacon is out of this world and the Fireman’s 4 mustard is always in our fridge.  I had cheddar and parmesan cheese left from the week. Eggs and milk are always on hand and that is all it takes for this dish. The recipe is a guide this time. There aren’t exact measures. Literally use this as a guide and I promise you can make your very own version of bread pudding to be proud of!

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Bacon and Arugula Bread Pudding

Stale bread, cubed

Cheese, grated and as much as you want

Leafy green, kale, arugula, spinach, anything like this will work

Bacon or Sausage, cooked and crumbled


Milk, 1 cup for every 2 eggs

Salt and Pepper

Preheat oven to 350

In one bowl combine eggs and milk, whisk together. In a separate bowl, combine cheese, greens, bread, salt and pepper and sausage if that is what you are using. Pour the egg and milk mix onto the bread mix. What you are trying to do is just soak the bread with eggy mix. You don’t want to bread too dry or it just won’t be pudding-y, you know? So, here is where I have to play with the balance most often. I usually start by making the mix a little dry and having to add more milk and eggs. Don’t worry, though, you really can’t get this wrong. As long as the bread is soaked, you have good ingredients, and you cook this through, you should be very pleased with your own recipe. Depending on the size of the dish, it should take 30-45 minutes for the bread pudding to cook. Mine was in a 9×12 and took 45 minutes.

*If you are using bacon, I find it best to sprinkle it on top to prevent it from getting soggy. I don’t like soggy bacon.

I hope you all enjoy this as much as we do. Please let me know what combinations you come up with!

Challenge Update

Jo and I are officially two months into our consumption challenge and things are going swimmingly. We are getting our routines down more and more, so we don’t have those desparate moments when we are starving with nothing to eat. I am thrilled that soup weather is here. I love to make a big pot of soup on Sunday and have it around at least until the middle of the week. A big pot of green chili pork posole is in our very near future, oooh and chicken and dumpling. We have also had the pleasure of noticing that we do have extra cash on hand. It doesn’t cost nearly as much to eat at home. Even if the food eaten at home bears a premium price…

The change of seasons means that we are looking at clothes not seen since last March, so that is a much needed breath of fresh air. Personally,  I am excited to bust out the sweaters and boots!

Something we have both noticed is we are having more awareness of purchases in general. I am the kind of girl that can buy more soap, lotion, pens and notebooks than I could possibly use in 5 years. For Jo it is chapstick. The girl has more than you can possibly imagine and to be honest, I am a little jealous of the collection. Because we have taken notice of this, the above items have been added to the list of non-consumption. We will actually use what we have on hand, which will certainly get us through the next ten months and then some.

As always, thank you for reading!

Not That Martha

All photography is by Sarah Wilson. I am hungry every time I go through her pics. Somehow my iPhone pics just don’t compare…


21 Responses to “Bacon and Arugula Bread Pudding!”

  1. blackbookkitchendiaries November 6, 2010 at 4:03 PM #

    this sounds so yummy right now… thank you for sharing this.

    • notthatmartha November 8, 2010 at 11:39 AM #

      thanks for reading! i love your blog!!! those pics are delightful and homemade candy corn, my goodness!

  2. Dishin' With Daisy November 9, 2010 at 8:37 AM #

    This looks gorgeous thank you!

    • notthatmartha November 9, 2010 at 9:57 AM #

      Thanks, Daisy! I feel the same way about eggs…

  3. janemaynard November 9, 2010 at 9:50 AM #

    hi there! just wanted to let you know that we featured this post on the homepage today. love the idea of a savory bread pudding and this one looks delish! keep up the good work! jane

  4. Liz@Needles&Bread November 9, 2010 at 10:32 AM #

    That sounds so delicious. I have the same feelings about bread pudding… I think the phrase just sounds soggy and bland. This is obviously not true. I will need to pick up a loaf of bread…I wonder if stale sandwich bread would be too thin?

    • notthatmartha November 9, 2010 at 11:06 AM #

      Thanks, Liz! Stale sandwich bread totally works. I used some in part of this mix…

  5. rsmacaalay November 10, 2010 at 4:09 AM #

    This looks yummy, will definitely try this one out using Ciabatta and mozarella. Thanks for the great recipe


    • notthatmartha November 10, 2010 at 10:17 AM #

      Thanks Raymund. I can’t wait to browse your blog. It looks great!

  6. drfugawe November 10, 2010 at 1:07 PM #

    Hey M,
    Congrats on being featured! And thanks for the idea of the savory bread pudding – got arugula in the garden and a bunch of bacon I need to use up fast – gonna do it!

    • notthatmartha November 10, 2010 at 1:35 PM #

      Thanks Doc! Love the egg dish on your blog! I’m going to have to give that a try.

      • drfugawe November 14, 2010 at 5:48 PM #

        Made the savory bread pudding, and it came out of the oven looking just beautiful and smelling great! I added some dry thyme and sage, and augmented the arugula with some komatsuna (an Asian green I use like spinach). Good dish.

      • notthatmartha November 15, 2010 at 11:15 AM #

        so glad it worked out!

  7. Dishin' With Daisy November 11, 2010 at 8:31 AM #

    Hi Martha- I made this with some improvising and posted it today with a ty to you! Have a great day!

  8. texasstevens November 13, 2010 at 9:56 AM #

    I just made this last night! It was delicious! Thanks for the recipe.

  9. Lameese November 14, 2010 at 2:09 AM #

    Hi. This looks delicious. Saw it featured on FoodPress today and had to click – I love bread puddings for dessert, but never thought of a savory sort. But I noticed your recipe doesn’t include measurements for the ingredients. How much of each ingredient? And how many servings? I’ve never made bread pudding, so I have no idea where to begin estimating.

    • notthatmartha November 15, 2010 at 11:15 AM #

      Hey there. I am honored you took the time off of nanowrimo to try the bread pudding. hang in there with the writing. that is a HUGE accomplishment!


  1. Improv in the Oven « Dishin' With Daisy - November 11, 2010

    […] to Not That Martha’s recipe for Bacon and Arugula Bread Pudding (  I was inspired to make a version of my own.  But I didn’t have arugula or bacon. […]

  2. Bread Pudding | Home Fries | Sunday Brunch | Needles&Bread - December 9, 2010

    […] had bread pudding on the brain since reading about Bacon and Arugula Bread Pudding over at Not That Martha’s […]

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