Love Bacon? Check out these recipes from Prasuma- Pioneers Of Fresh Deli Meats in India
SAVORY BACON BREAD PUDDING
This puffed and golden bread pudding— eggy, cheesy and studded with bacon—works equally well at the brunch or dinner table.
Savory Bacon Bread pudding
SERVES 4 TO 6 | TOTAL TIME: LESS THAN 60 MINS
INGREDIENTS:
- 1 package Prasuma Streaky Bacon
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 5 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups cubed challah bread (1 inch)
- 6 ounces Gruyère cheese, grated
Process -
- Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
- Cook bacon in a heavy skillet over medium heat, turning occasionally until crisp. Transfer to paper towels to drain, then chop.
- Pour off all but 1 tablespoon of fat from skillet. Increase heat to medium-high and cook onions and garlic, stirring constantly, until golden, 1–2 minutes.
- Whisk together eggs, milk, cream, salt and pepper in a large bowl. Stir bacon, onions, bread, and cheese into the custard.
- Transfer to the baking dish and cover with foil. Bake for 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more. Serve warm.
BACON MAC 'N CHEESE BITES
Your favourite mac 'n cheese, now conveniently bite-sized. Add in the bacon for a treat that can't be beaten! Better yet, this fun appetizers can be made ahead and frozen-just reheat when needed!
Bacon Mac n Cheese Bites
MAKES 48 PIECES | TIME REQUIRED: LESS THAN 1 HOUR
Ingredients:
2 cups macaroni
1 package Prasuma Streaky Bacon , chopped
2 tablespoons flour (maida)
2 cups milk
½ small onion, minced
½ cup Parmesan cheese
Around 200 gms finely chopped Cheddar cheese
¼ teaspoon paprika
Salt and freshly ground black pepper to taste
½ cup fine breadcrumbs
Vegetable/ Olive oil
Process
- Preheat the oven to 350°F. Lightly spray the insides of 48 mini muffin cups with cooking spray.
- Cook the macaroni in a pot of boiling well-salted water until just tender. Drain and set aside.
- Cook the bacon in a large heavy saucepan over medium heat, stirring occasionally, until crisp and golden brown. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain.
- Transfer 2 tablespoons of the bacon fat to a small bowl. (you should have about 2 tablespoons fat left in the saucepan).
- Whisk the flour into the bacon fat remaining in the saucepan and cook, whisking, over medium-low heat for 3 minutes. Gradually whisk in the milk, then add the onion and paprika.
- Simmer gently, until thickened and creamy, about 15 minutes. Remove from the heat and stir in the cheeses. Season with salt and pepper to taste.
- Stir the macaroni into the cheese sauce, then gently fold in the bacon. Divide the macaroni mixture evenly among the prepared muffin cups. Toss together the panko and remaining bacon fat and sprinkle evenly over the macaroni. Bake until the breadcrumbs are lightly browned, about 15 minutes.
- Remove from the oven and let stand for 5 minutes before removing from the muffin cups and serving.
Ahead to this Process
Prepare and bake the macaroni as above (omitting the breadcrumbs), then remove from the tins and let cool completely. Arrange on a parchment-lined baking sheet and freeze until firm then transfers to a resealable plastic bag or airtight container and freeze for up to 1 month. To reheat, arrange the mac and cheese bites on a parchment-lined baking sheet, sprinkle with breadcrumbs and bake in a 350°F oven until warmed through.
