Savory Bread Pudding

As I mentioned in an earlier post, I have enjoyed watching The Great British Baking Show, and I have realized that my bread making abilities have been sorely neglected.  Consequently, every few months I attempt to make a basic French bread, and every time thus far, it has been inedible.  So, to use up all this dense bread, I have perfected a savory bread pudding that is oh so tasty!

• 2 loaves of dried out French bread, cut into 1 inch pieces
• 1 12-oz. package of bacon
• 1 6-oz. package of dried apricots OR 6 fresh apricots, chopped
• 1 onion, diced finely
• 1 tablespoon butter
• 1 tablespoon white wine
• A handful of fresh basil, chopped
• 8-oz. crumbled goat cheese
• 16-oz. cream
• 2 cups whole milk
• 6 eggs, beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Cook the bacon in the oven according the package directions until crisp.  While the bacon is cooking, sauté the onion in the butter on medium heat.  Once the onion is translucent (about 5 minutes), deglaze the pan with the white wine.  Sauté until the wine is reduced by half, about 2 minutes.  In a small bowl mix together the milk, cream, and eggs.  In a greased 9 X 13 baking dish, layer half of the French bread, half of the bacon, the onion, half of the basil,  half of the goat cheese, half of the apricots, oregano, thyme, and rosemary.  Pour half of the egg mixture over the bread.  Layer the rest of the ingredients and then pour the rest of the egg mixture over the bread.  Let the pudding sit overnight in the fridge.  Preheat the oven to 350 degrees.  Bake the bread pudding for about 45 minutes or until it springs back when lightly tapped.