Bread Pudding, Bacon, Gruyere and Arugula

Preheat oven to 375 with rack in middle. Butter a shallow 2-qt baking dish. Whisk together milk, cream, eggs and s&p in large bowl. Cook bacon in 12″ heavy skillet over medium heat, turning constantly, until crisp. Transfer with tongs to paper towels, then coarsely crumble. Pour off all but 1T fat. Increase heat to medium-high and cook shallot and garlic about 1 min. Gradually add arugula and cook, stirring, until it wilts. Stir arugula mix, bacon, bread and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 min, then remove foil and bake until golden in spots, about 10 min more

Milk 1.5 c
Heavy Cream 0.5 c
Egg 5 large
Bacon 6 slices
Shallot 1 large, finely chopped
Garlic 3 cloves
Arugula 6.5 c baby or use baby spinach
Bread 6 c cubed country-style
Cheese, Gruyere 1.5 c grated