Listen. I love a good BLT in the summer. Thick sliced, apple wood smoked bacon, juicy tomatoes out my garden, crisp lettuce, and creamy, tangy mayonnaise. But, why stop with just one sandwich when you can bake an entire casserole.....featuring BACON!
Enter my BLT casserole, which I could also name my BLT Bread Pudding. Whatever you call it, it's good. It's easy. And you want to try it!
2 whole eggs
5 oz. whole milk
2 oz. heavy cream
2 oz mayonnaise (NOT miracle whip)
1 teaspoon pink sea salt
1/2 teaspoon good cracked black pepper
1/2 teaspoon Minced fresh basil
5 slices thick bacon, cooked and shopped
½ cup grated Parmesan
2 cups cubed French or Italian bread
1 cup chopped tomato
1 cup washed and dried arugula
Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk together the eggs, milk, cream, mayo, salt, pepper, cheese, and basil until combined. Add the bread, bacon, and tomato and stir to coat. Let soak 5 minutes.
• Pour mixture into buttered baking dish and bake 30 to 35 minutes, until the top is golden brown.
Remove dish from oven, top with arugula and serve!