Bread Pudding Carbonara

A savory bread pudding, makes a great brunch dish. Classic carbonara flavors. My own idea. I used 4 stale English muffins, cut into 3/4" cubes, but any crusty bread (baguette, ciabatta) would work well.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1⁄2 lb  stale bread, cut in 3/4-inch cubes
• 3⁄4 lb bacon, cooked very crispy and crumbled
• 1  onion, diced
• 1  cup frozen baby peas
• 1⁄2 cup  grated parmesan cheese or 1⁄2 cup  pecorino cheese
• 1  teaspoon ground black pepper
• 3  eggs
• 1⁄2 tablespoon Worcestershire sauce
• 1⁄2 cup half-and-half
• 1⁄2-1  cup skim milk
• 1⁄4 cup  grated parmesan cheese or 1⁄4 cup  pecorino cheese

Directions

1. In a bowl, toss bread cubes, bacon, onion, peas, 1/2 c grated cheese and black pepper.
2. In a 2-cup measuring cup, lightly beat eggs. Add Worcestershire sauce and half-and-half. Add enough skim milk to bring the total volume up to 2 cups. Pour over bread cubes and toss well. Let stand 15 minutes while oven preheats to 350°F.
3. Spray a 2-qt souffle dish with non-stick spray. Pour mixture into dish; try to arrange mostly bread cubes on top. Place on a cookie sheet to catch any spillover. Place in preheated oven and bake 45 minutes. Sprinkle with remaining 1/4 c grated cheese and bake an additional 15 minutes.