Sweet and Savory Apple-Bacon Bread Pudding

• 1 French bread baguette (1 lb.), cut into 1-inch cubes
• 6 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon
• 1 lb. sliced fresh mushrooms
• 2 large leeks, white and tender green parts only, cut into 3/4-inch pieces
• 4 cloves garlic, minced
• 1 lb. Granny Smith apples (about 3), cut into thin wedges
• 6 eggs
• 5 cups milk
• 1/2 tsp. ground black pepper
• 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

1. Heat oven to 400F.
2. Spread bread cubes evenly onto 2 rimmed baking sheets.
3. Bake 15 to 20 min.
4. or until crisp and golden brown, stirring after 10 min.
5. Meanwhile, cook bacon in large skillet on medium-high heat until crisp.
6. Remove bacon from skillet; drain on paper towels.
7. Discard all but 3 Tbsp.
8. drippings from skillet.
9. Add mushrooms to reserved drippings in skillet; cook 7 min.
10. or until lightly browned.
11. Stir in leeks and garlic; cook 2 min., stirring occasionally.
12. Add apples; cook and stir 1 to 2 min.
13. or until crisp-tender.
14. Remove from heat.
15. Crumble bacon.
16. Add to ingredients in skillet; mix well.
17. Cool 10 min.
18. Place toasted bread cubes in 13x9-inch pan sprayed with cooking spray; cover with apple mixture.
19. Whisk eggs, milk and pepper until blended; pour over apple mixture.
20. Stir to evenly moisten bread.
21. Cover with foil.
22. Refrigerate 3 hours.
23. Heat oven to 400F.
24. Bake pudding (covered) 45 min.
25. ; sprinkle with cheese.
26. Bake 30 min.
27. or until knife inserted in center comes out clean and top is golden brown.
28. Cool slightly before serving.

bread, butcher, mushrooms, leeks, garlic, apples, eggs, milk, ground black pepper, italian

Taken from www.kraftrecipes.com/recipes/sweet-savory-apple-bacon-bread-pudding-183763.aspx (may not work)