Bread Pudding Carbonara

Name: Bread Pudding Carbonara
Ingredients: 12 lb stale bread, cut in 3/4-inch cubes; 34 lb bacon, cooked very crispy and crumbled; 1 onion, diced; 1 cup frozen baby peas; 12 cup grated parmesan cheese or 12 cup pecorino cheese; 1 teaspoon ground black pepper; 3 eggs; 12 tablespoon Worcestershire sauce; 12 cup half-and-half; 12-1 cup skim milk; 14 cup grated parmesan cheese or 14 cup pecorino cheese

11 ingredients

11 steps

Ingredients

12 lb stale bread, cut in 3/4-inch cubes
34 lb bacon, cooked very crispy and crumbled
1 onion, diced
1 cup frozen baby peas
12 cup grated parmesan cheese or 12 cup pecorino cheese
1 teaspoon ground black pepper
3 eggs
12 tablespoon Worcestershire sauce
12 cup half-and-half
12-1 cup skim milk
14 cup grated parmesan cheese or 14 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.
3

Add Worcestershire sauce and half-and-half.
4

Add enough skim milk to bring the total volume up to 2 cups.
5

Pour over bread cubes and toss well.
6

Let stand 15 minutes while oven preheats to 350F.
7

Spray a 2-qt souffle dish with non-stick spray.
8

Pour mixture into dish; try to arrange mostly bread cubes on top.
9

Place on a cookie sheet to catch any spillover.
10

Place in preheated oven and bake 45 minutes.
11

Sprinkle with remaining 1/4 c grated cheese and bake an additional 15 minutes.