Sunday, February 08, 2015


serves 3-4

2 eggs
1/2 teaspoon salt
1 cup milk
1 cup sifted flour
1/2 lb. bacon, cut into 1/2-inch slices
2 tablespoons minced parsley
grated Parmesan cheese

Preheat the oven to 450ºF.

Break the eggs into a bowl and beat till frothy. Add the salt and half the milk, stirring. Sift in half the flour and stir till smooth, then add the rest of the milk and flour. Beat the batter till smooth.

Saute the bacon in a frying pan until it is lightly brown, and remove to paper toweling. Pour 1/4 cup of the bacon fat into a 10-inch oval gratin dish (or an 8x8-inch baking pan) and place it in the oven till it is very hot.

Stir the parsley into batter and pour into the hot gratin dish. Crumble the bacon and sprinkle it over the batter, along with some Parmesan cheese. Bake 15 minutes at 450ºF, then reduce the heat to 375ºF and cook 10 minutes more, or until the pudding is puffed high and golden. Serve at once.

bacon recipe source: The American Table by Ronald Johnson (William Morrow and Company, Inc., 1984), p. 208

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