Savory Bread Pudding Casserole

This was another recipe distributed in a mail flyer from the corporate marketing offices of our local grocery retailer, the other being found here.  It was advertised as "Comfort Food for Brunch" and while I think this would be a delicious addition to a late breakfast, I served it for dinner along side of my Rack of Lamb with Red Wine Reduction Sauce.  It made a for a formidable side dish.  The original recipe made enough for ten servings, so I cut it in half and present the recipe as such along with a few minor modifications based on my pantry inventory.  This recipe would also do well as an alternative to traditional stuffing/dressing during the Thanksgiving season or as an elegant side dish to dress up most any entree.

Ingredients
2/3 loaf rustic or artisan whole wheat bread, cut into approximately 1-inch cubes
3 tbsp olive oil
1 small yellow or sweet onion, diced (like, Vidalia or Texas 1015)
1 medium Granny Smith apple, peeled, cored and cubed
4 eggs
1 cup half-and-half (or use 1/2 1% milk and 1/2 heavy cream)
2/3 cup chicken stock
1 tbsp Herbs de Provence
1 cup 50/50 Swiss and Gruyere cheeses, shredded (like, Private Selection Alpine Blend)
6 oz bacon, (about 6 strips) cut into lardons
3 tbsp butter
non-stick cooking spray (like, Pam)

The Recipe
Preheat the oven to 400F degrees.

Toss the bread in the olive oil, and then lay out the cubes on a cookie sheet or sheet pan in a single layer and toast for 10 minutes.  Remove from the oven and allow to cool.

Meanwhile, sauté the bacon over medium high heat until limp, about four minutes.  Add the onion and  sauté until just beginning to caramelize, about six minutes.  Add the apple and sauté for another couple of minutes.

In a large mixing bowl, whisk together the eggs, half-and-half, chicken stock and Herbs de Provence.  Stir in the bacon-onion mixture and half of the shredded cheese. Add the bread cubes and stir well to combine.  Allow it to rest for twenty minutes so all the liquid is absorbed.

Treat a 2-1/2 quart casserole dish with the non-stick spray and pour the bread pudding mixture in.  Top with the remaining cheese and dot with the butter throughout the top of the casserole.  Place the dish uncovered into the pre-heated 400F degree oven for 40-45 minutes.