Before I forget, the next date will be Dec 13 at 4:00, Ellyn's house again (thanks for hosting at your lovely residence, by the way!) Too bad Evan wasn't there. Just kidding-don't kill me. The pick is Water For Elephants by Sara Gruen.
Here's the recipe for the Bacon and Onion Bread Pudding (taken from Cook's Illustrated Best Slow and Easy Recipes - just in case they are reading our blog and sue me for copyright infringement or something).
1 6-10 inch French baguette, torn into inch pieces (about 5-6 cups)
butter for greasing the pan
4 large egg yolks
1 1/2 cup heavy cream
1 cup whole milk
1/2 cup grated cheese - I used Parmesan but a mix is fine too.
2 teaspoons minced fresh thyme leaves - I used a teaspoon dried and crushed - use to taste b/c it can be overpowering
1 minced garlic clove - about 1 teaspoon
1 teaspoon salt
1 teaspoon pepper
4 slices of bacon
half medium onion - sliced or chopped thinly
1. Heat oven to 450 and brown the bread (in single layer) for 12 minutes until nice and crunchy. Turn once during cycle.
2. Meanwhile cook the bacon until well-browned and crisp but not burnt - just so it will crumble easily. Works just at well in the microwave. Let cool. (These people seem to like to do things the slowwwww way)
3. Cover and cook the onion in some of the bacon oil for about 10 minutes - medium high until they begin to sweat and brown (seeing a pattern here?)
4. Reduce heat to 350. Grease the pan.
5. Whisk the yolks, cream, milk, 1/4 cup parm., thyme, garlic, s&p together in a bowl. Add the toasted bread and toss to coat evenly. Let sit in fridge for 20-30 minutes until liquid is well absorbed. Toss occasionally.
6. Pour half the mixture into pan - layer with bacon and onions and more cheese. Then put rest of bread mixture on top and but the rest of the cheese on top of that. Bake about 45 minutes or an hour if you like it dryer.
Enjoy!
P.S. Can I just say that Luke Honeythunder is the best screen name ever?
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